Restaurant general manager jobs in Atlanta, Georgia - Page 2Create job alerts

Here are the top five (5) responsibilities of the job: (P&L) Hit Your Sales and Profit Budget Every Period (Systems) Execute Accurate Projections and Schedules While Working All Shifts (Safety) Maintain a Safe and Clean Restaurant (People) Hire and Train Service Obsessed Crew and Shift Leaders (Acco

Job Description PURPOSE OF YOUR WORK At Checkers & Rally’s we make a difference in people’s lives by serving our Franchisees, Teams, and Guests. As a member of the team you will be responsible for helping ensure we are 1st Choice for our Guests. Team Members will passionately serve our Guests, by providing excellent Guest service and fast, BOLD food! HOW YOU MAKE A DIFFERENCE EVERYDAY • Building sales and profits by promoting Guest satisfaction, • Escalating any concerns or recommendations to the General Manager, • Identifying and responding to Guests’ needs, • Completing cross-training and certification in multiple positions, • Adhering to policy and procedures to maximize Guest and employee satisfaction, • Helping ensure the restaurant is a safe, clean and fun environment for our employees and Guests! YOU'VE GOT THIS? • Guest service or food preparation experience, • Basic math skills, • Ability to work flexible schedule and extended hours, • High energy to keep up with our fast paced environment, • Commitment to our core values of integrity, service, excellence, and courage to be bold & grow, • High School Diploma or General Education Degree (GED) - Preferred, • Food Safety Certified - Preferred WHAT’S IN IT FOR YOU? • Operations Excellence: Our team expects and delivers nothing but the best, • Training & Development: We bring out the best by ensuring everyone gets well trained, • Personal & Career Growth: You can do more, get more, and be more at Checkers & Rally’s As you grow with the organization, your benefit offerings grows as well!

Job Description Do you want to have fun, make new friends and earn extra cash? If so, Papa Johns is the right fit for you! As a Restaurant Team Member, you will be the face for our customers ensuring they receive a hot, made to order meal. Or you could be working on the makeline, preparing the food a family will gather together to enjoy. At Papa Johns, people are always our top priority. Our secret ingredient is YOU! Working with Papa Johns is a great part time or second job and it's also a great opportunity to start your career. Many Restaurant Team Members have moved into Delivery Driving, running shifts or even to become the General Manager of a restaurant. You will improve on the skills you have, and we'll teach you some new ones. We are more than just a pizza company; we're a pizza family. Papa Johns Offers: * Benefits*- Medical, Dental, Paid Vacation, and 401(k) * *Benefits vary based off hours worked and position * Paid Weekly * Dough & Degrees - 100% Paid Online Tuition at Purdue University Global among other Online Universities * Flexible Hours * 50% off Discounts * Direct Deposit and Debit (Pay) Cards * On-going Training Programs Critical Ingredients: A great attitude and a desire to be a part of a team. You will need to be at least 16 years old (Please Note: 18 if you want to be a Delivery Driver). Nights and weekends are very busy, so you will need to have the ability and desire to work during these times. Lastly, you will need to be able to lift or move up to 25 pounds and stand for prolonged periods. We've covered the basics here but we'll have more details for you once you apply and a recruiter contacts you. We can't wait to welcome you to our pizza family. Apply today and let's do this!

We are looking for Restaurant Assistant Managers (RAM)to join our team. The RAM supports the Restaurant General Manager in their efforts to develop a team of dedicated people, delivering great and friendly guest experiences and producing top line sales. Any / all other duties as assigned by the Rest

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for cleaning and setting tables, general table maintenance, and maintaining a clean, sanitary, and safe work environment for all Staff Members and guests by performing the following duties: Position Description: • Maintains cleanliness around front façade of the building, guest restrooms, floors, and surrounding work areas by keeping the area swept, mopped, and free from spills, trash, debris, etc., • Maintains positive guest satisfaction by answering questions thoroughly, handling complaints or directing them to a manager, and providing specific item suggestions and information about the establishment., • Gathers and clears all tableware soiled through use and delivers to dishwasher., • Scrapes, racks, and stacks glassware/plateware/silverware in dishwashing area., • Clears and sets tables according to established procedures and standards. Performs these tasks with speed and efficiency., • Sets-up and breaks down all equipment and supplies., • Maintains adequate supply of ice to all service stations and ice bins., • Changes empty bag in box sodas as needed., • Moves tables and chairs to adjust floor plans for special functions, band performances, etc., • Stocks all service stations with appropriate supplies, including glassware, silverware, paper products, etc., • Pre-busses tables of all used glassware/plate ware/ silverware/etc. and maintains work areas, including organizing and cleaning service stations., • Keeps all trash cans in service stations clean and empty; brings in empty cans after trash pickup., • Knows all table numbers and floor plans in restaurant., • Assists management in training new Staff Members within their department when applicable., • Completes all opening, running, and closing duties as assigned., • Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by management or supervisors and moves with sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Six months experience as a bus person or working in some aspect of the food and beverage industry preferred; or equivalent combination of education and experience, • Good verbal communication skills, • Ability to interact professionally with other departments and outside contacts, • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Expressing or exchanging ideas or instructions by the spoken word.

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

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this rapidly growing full-service restaurant management position in Atlanta, GA As a Restaurant General Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $70K - $80K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for cleaning and setting tables, general table maintenance, and maintaining a clean, sanitary, and safe work environment for all Staff Members and guests by performing the following duties: Position Description: • Maintains cleanliness around front façade of the building, guest restrooms, floors, and surrounding work areas by keeping the area swept, mopped, and free from spills, trash, debris, etc., • Maintains positive guest satisfaction by answering questions thoroughly, handling complaints or directing them to a manager, and providing specific item suggestions and information about the establishment., • Gathers and clears all tableware soiled through use and delivers to dishwasher., • Scrapes, racks, and stacks glassware/plateware/silverware in dishwashing area., • Clears and sets tables according to established procedures and standards. Performs these tasks with speed and efficiency., • Sets-up and breaks down all equipment and supplies., • Maintains adequate supply of ice to all service stations and ice bins., • Changes empty bag in box sodas as needed., • Moves tables and chairs to adjust floor plans for special functions, band performances, etc., • Stocks all service stations with appropriate supplies, including glassware, silverware, paper products, etc., • Pre-busses tables of all used glassware/plate ware/ silverware/etc. and maintains work areas, including organizing and cleaning service stations., • Keeps all trash cans in service stations clean and empty; brings in empty cans after trash pickup., • Knows all table numbers and floor plans in restaurant., • Assists management in training new Staff Members within their department when applicable., • Completes all opening, running, and closing duties as assigned., • Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by management or supervisors and moves with sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Six months experience as a bus person or working in some aspect of the food and beverage industry preferred; or equivalent combination of education and experience, • Good verbal communication skills, • Ability to interact professionally with other departments and outside contacts, • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Expressing or exchanging ideas or instructions by the spoken word.

Job DescriptionRestaurant Manager - High Volume Bar & Grill - Atlanta, Georgia Salary: $60,000 - $65,000 + Benefits & Lucrative Bonus Plan Benefits: Insurance, 401K Matching, Paid Time Off Are you a passionate and results-driven leader looking to take your career to new heights? Look no further! We are seeking a dynamic, experienced Restaurant Manager to take charge of our bustling full-service bar and grill located in the heart of Atlanta, Georgia. A Day in the Life of a Restaurant General Manager: • Oversee daily operations, ensuring that our restaurant runs smoothly and delivers exceptional guest experiences, • Lead, coach, and mentor a high-performance team, fostering a positive work environment that promotes growth and development, • Monitor and analyze financial performance, driving initiatives to optimize profitability and operational efficiency, • Collaborate with executive management, chefs, and the team to create innovative menus, promotions, and marketing strategies, • At least 5 years of high-volume, full-service restaurant management experience, • Proven track record in successfully leading and growing restaurant revenues and profitability, • Strong analytical, technical, and communication skills, with the ability to make effective decisions under pressure, • Excellence in problem-solving, multitasking, and prioritizing tasks in a fast-paced environment, • Mastery of restaurant operational systems, budgeting, and financial analysis, • Passion for delivering outstanding customer service and fostering a positive, team-oriented work environment, • Robust understanding of food and beverage trends, marketing best practices, and restaurant competitive analysis

Job Locations US-FL-Orlando | US-IL-Chicago | US-TX-Dallas | US-GA-Atlanta | US-NY-New York City | US-NC-Charlotte Requisition ID 2025-13628 Job Post Information* : Posted Date 5 months ago(11/18/2025 11:52 AM) Category (Portal Searching) Sales & Customer Success Please note that while this role will operate remotely, it is required that the candidate resides in the Central or Eastern Region of the United States. This includes candidates residing in Central or Eastern Time Zones. Yelp was created to connect people with great local businesses. As an Inside Sales Representative, you'll work with small business owners over the phone to help them achieve their goals through Yelp's advertising programs. By understanding their unique needs, you'll provide tailored solutions that drive results. Ultimately, we succeed when our clients grow. People are at the center of everything we do. In this role, you will be directly responsible for doing outreach and educating business owners across the US and Canada on our advertising solutions. Success is measured by hitting and exceeding a monthly quota, consistently staying ahead of daily metrics, and handling rejection in stride. You'll experience all of this within a highly supportive, virtual team environment. Please visit and apply to the appropriate posting that matches your location. Educate, strategize, and successfully discuss Yelp advertising programs through a high volume of outbound dialing to business owners. - This role is 100% phone based and fast-paced by nature. * You'll work one of the following schedules (in your local time), or as otherwise determined by your manager: 7:30 a.m. to 4:30 p.m.; 8:30 a.m. to 5:30 p.m.; or 9:30 a.m. to 6:30 p.m. * Own and manage a pipeline of clients ranging from dentists to florists to restaurant owners- all organized in our CRM (Salesforce). * Say goodbye to that dreaded commute! You and your team will work from the comfort of your home to sell advertising to small local businesses on a set Monday to Friday schedule. * Become an expert in Yelp's advertising solutions, and provide product recommendations quickly to suit client needs - asking probing questions, overcoming customer objections and rejection will be critical to your success. * You'll master quick close techniques to exceed individual goals. * Successfully navigate the initial call to qualification to close process, ensuring lasting customer satisfaction and potential upsell opportunities. * Achieve and consistently exceed monthly quotas - strong work ethic and tenacity are key! * Track and manage your daily goals to ensure results are met. It is a numbers game and you're here to win. What we're looking for in you: • You have an appetite for learning! You're keen on turning training and feedback into action and continuous self-improvement- you don't take rejection personally., • Multi-tasking is no biggie. You're confident in navigating between numerous tabs, multiple screens, and using video conferencing tools., • You're savvy and can find your way around new tools and software (such as Google Suite & Salesforce)., • You're naturally curious and like to ask as many questions as it takes to find the answer., • You're excited about being part of a team with colleagues from other states, and you find it just as easy to chat with your teammates during a virtual conference as an in-person meeting., • You are committed to a high standard of integrity and being a teamplayer is important to you., • You're determined, a persuasive communicator and resilient - show us your grit!, • You are genuinely curious about people, local businesses, and possess the innate ability to inspire passion in others- you can't wait to show everyone the value of Yelp., • You are adaptable and can think on your feet. When faced with new challenges, or tough conversations, failure simply isn't an option., • GED/HS Diploma and 2+ years of customer-facing experience OR; Bachelor's Degree * No fear of the phone and prepared to make a high volume of outbound dials, daily. * General computer and email proficiency - we use Google Suite and provide a Macbook laptop * A work environment free of distractions * Open to feedback and willing to implement for areas of improvement * Strong, engaging interpersonal skills * Ability to effectively prioritize tasks and manage independently without oversight * Must possess current US work authorization • The starting base salary for this role is $37k annually, • This role is also eligible to earn uncapped commission, • Average year 1 on target annual compensation for this role is around $50k, which includes base salary and commission assuming minimum performance expectations are met., • Top performers have the opportunity to significantly exceed target earnings., • Available your first day: Full medical, vision, and dental, • 15 days PTO per year for first 2 years of employment (accrual begins on date of hire); number of PTO days increases after 2 years of tenure, 7 paid wellness days, 12 paid holidays, 1 floating holiday, • Up to 14 weeks of parental leave, • Monthly wellness reimbursement, • Health Savings, Flexible Spending and Dependent Care accounts, • 401(k) retirement savings plan with employer match

Job Description RESTAURANT ASSISTANT MANAGER Slater Hospitality creates remarkable experiences through food, drink, and entertainment. Experiences so uncommon that our guests can’t help but rave about them. With over 20 years of expertise, our principle of "people first" has built a foundation that is successful and repeatable. Whether a restored historical landmark or a brand-new development, we relish opportunities to transform unique spaces into extraordinary experiences. The restaurant Assistant Manager is a problem solver who embodies a people first mentality. They are passionate about team development and offering an amazing guest experience. Reporting to the restaurant General Manager, the Assistant Manager is accountable for all aspects of operations at the restaurant. RESPONSIBILITIES AND DUTIES • Lead a culture of ownership and accountability, • Establish and drive restaurant service and administrative systems and standards, • Engage with and develop regular guests, • Participate in the hiring and training of hourly staff, • Staff scheduling, • Supply ordering, • Ensure execution of all events in the restaurant, • 2+ years prior experience as a manager in a full service, high volume restaurant, • Experience managing HR, Scheduling, Payroll, Reservation, POS and Event, • Management Systems, • General familiarity with classic wine regions and varietals, • Passion for teaching and developing teams Benefits: • Dental insurance, • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance

Job Description We’re looking for a proven leader to take charge of one of our locations! As a General Manager, you’ll be the driving force behind a fully staffed, high-performing restaurant—hiring, developing, and motivating a team that delivers outstanding guest experiences every day. Benefits: • Medical, Dental & Vision Plans, • Employer-Paid Basic Life Insurance + Short-Term Disability, • PTO + Sick Days Annually, • 401(k) with 3% Employer Match (after 1 year), • Performance-Based Bonuses What You’ll Do:, • Lead the team: Hire, train, and motivate 15–30 employees to deliver consistent customer satisfaction., • Staff for success: Ensure the restaurant is 100% staffed with high-quality team members and managers., • Be flexible: Open availability is required, including nights, weekends, and holidays. You’ll rotate shifts weekly to stay connected with your team., • Drive performance: Manage scheduling, inventory, and operations to keep the restaurant running smoothly and profitably., • Coach and grow: Prepare employees for promotion, build morale, and foster an environment of respect and accountability., • Protect standards: Maintain food safety, compliance, and company inspection readiness at all times., • Manage operations: Oversee budgets, labor, and COGS while focusing on key metrics such as speed of service, order accuracy, and guest satisfaction.What We’re Looking For:, • ServSafe certification required., • At least 1 year of restaurant operations management experience., • Prior Quick Service Restaurant experience is a must., • Strong track record of tenure and career growth (not job-hopping).

Job Description General Manager – Island Fusion Restaurant & Rum Bar Atlanta, GA | Full-Time Let’s be clear — this isn’t a “keep things running” GM role. This is a take-control, drive-results, own-the-business position. We’re representing a high-volume, high-energy island fusion restaurant and rum-focused bar in Atlanta that needs a serious operator. Not a clipboard manager. Not a “check the schedule and go home” type. A leader who knows how to run a building, push performance, and hold a team accountable without hesitation. If you’ve led from the floor, understand both restaurant AND bar economics, and know how to turn chaos into controlled execution — keep reading. What You’re Walking Into This is a busy, full-service concept with: • Caribbean-inspired cuisine, • A strong, cocktail-driven rum bar, • A loyal but demanding guest base Compensation & Benefits • Base Salary: $60,000 ⚡ Operations Leadership • Run day-to-day FOH + BOH operations without excuses, • Maintain tight execution on food quality, service, and bar performance, • Hire, train, and develop a team that can actually perform, • Build managers, not just shift-fillers, • Own your P&L — labor, COGS, and top-line sales, • Control costs like it’s your own money, • Drive traffic through events, local marketing, and community engagement, • Maximize bar performance — this is a rum house, not an afterthought, • Set the tone on the floor — visible, present, and engaged, • Resolve issues quickly and professionally, • Manage vendor relationships and product quality, • Stay tight on health, safety, and alcohol compliance, • 3–5+ years as a General Manager in a high-volume, full-service restaurant, • Strong bar leadership experience (cocktail-driven environment preferred), • Proven success managing P&L, labor, and inventory, • Experience with catering + private events (required), • Proficiency with Toast POS (required), • Hands-on leadership style — you lead from the floor, not the office If you need constant direction, avoid confrontation, or struggle under pressure — this role will expose that quickly. If you take ownership, drive standards, and know how to lead a high-volume restaurant with authority and precision, you’ll have the runway to make a real impact here. Apply Now Bring your track record, your numbers, and your leadership mindset. We’re not hiring a placeholder. We’re hiring someone who can take control and deliver. Equal Opportunity Employer Company DescriptionOur Experience and Commitment Patrice & Associates is a trusted recruiting firm with a strong nationwide presence, dedicated to connecting qualified talent with reputable employers for over 30 years. Our extensive experience spans the hospitality and management sectors, enabling us to partner with leading companies and provide candidates with access to genuine, high-quality career opportunities. Professional and Confidential Service When you submit an application through Patrice & Associates, you can be confident that your information will be handled with the utmost professionalism and confidentiality. Our skilled team is committed to guiding you through the recruitment process and helping you secure a role that supports your long-term career growth and success. Equal Opportunity EmployerOur Experience and Commitment\r\nPatrice & Associates is a trusted recruiting firm with a strong nationwide presence, dedicated to connecting qualified talent with reputable employers for over 30 years. Our extensive experience spans the hospitality and management sectors, enabling us to partner with leading companies and provide candidates with access to genuine, high-quality career opportunities. \r\n\r\nProfessional and Confidential Service\r\nWhen you submit an application through Patrice & Associates, you can be confident that your information will be handled with the utmost professionalism and confidentiality. Our skilled team is committed to guiding you through the recruitment process and helping you secure a role that supports your long-term career growth and success. Equal Opportunity Employer

Job DescriptionROLE PURPOSE To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. KEY RESPONSIBILITES & ACCOUNTABILITIES  Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.  Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.  Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.  Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly  Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities  Manages inventory efficiently, accurately, and in a cost-effective manner  Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.  Coaches and develops talent  Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.  Fosters open communication with kitchen and FOH staff  In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. QUALIFICATION REQUIREMENTS • Must be able to pass the TSA federal background check to work in the airport, • College coursework with Bachelor's Degree preferred, • Minimum of 3 years of experience as a Restaurant Manager with extensive knowledge of restaurant operations preferred, • Prior experience in purchasing and production, • Previous kitchen experience required

Job Description Triton Construction Group, a leading commercial General Contractor with over 40 years of experience, is currently seeking an experienced CONSTRUCTION SUPERINTENDENT. This position will supervise and coordinate all construction trades for restaurant, retail and convenience store new construction and remodeling. Applicants wishing to apply for this position must be willing and able to meet the following job requirements: • Candidate must have 5+ years as a Superintendent or Construction Manager in commercial construction (retail, gas and / or restaurant construction, preferably). 3-5 references are requested for each candidate applying for this position., • Must ensure high quality standards while meeting aggressive schedules., • Applicant must be a proactive communicator, with extensive scheduling skills, ability to interpret blueprints and specifications, represent the company during building/trade inspections, work with the retail operations team for each project, and objectively handle/settle disputes among the members of the project team., • Applicants must be trained and capable of maintaining OSHA standards on the project sites, with weekly meetings for all workers on site., • Strong computer skills are essential, • Ability to maintain a clean and organized jobsite, • Maintain and communicate daily and weekly project progress reports, • Competitive salary, • Paid vacation, • Paid Company holidays, • Project based bonus structure Construction Group is a leading commercial General Contractor with over 50 years of experience building gas stations / convenience stores, restaurants and retail projects in the South East United States.\r\n\r\n

Job DescriptionThe Bar Manager directs the activities at the bar and beverage program and market in accordance with company guidelines regarding operating procedures, inventory, menu development, drink preparation, and product specification, sanitation and cleanliness, profitability, and employee relations. SUPERVISORY RESPONSIBILITES 1. Directly supervises all employees of the bar staff and MIT’s in bar processes. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work responsibilities, and following up with the management team., 2. Acts as mentor in directing subordinate employees with advice or solutions to difficult problems in areas such as job performance. DUTIES AND RESPONSIBILITIES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the Bar and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of beverage service., 2. Follow and ensure Bar employees follow Standard Operating Procedures (SOP) for all aspects of the bar and service area. Monitor consistency and adherence to recipe and beverage specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete Bar schedules based on labor pro formas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all bar employees on the shift., 5. Conduct bar inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor bar inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete bar orders. Establish par levels with use of product mix reports. Follow receiving guidelines when bar orders arrive. Check product to ensure quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Monitor bar costs of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 9. Ensure recipes are accurate and match theoretical costs., 10. Assess repair and maintenance needs of the bar or equipment and alerting management of any needs or unsafe working conditions., 11. Assist in the development of standard recipes and beverage preparation procedures., 12. Assist in recruiting, hiring and development of all bar staff. Give performance feedback to employees on a weekly and monthly basis. Oversee bar staff training and development programs., 13. Ensure all new bar employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 14. Comply with established sanitation standards, personal hygiene, and health standards., 15. Must maintain skills necessary to safely and efficiently operate Bar and restaurant equipment and machines used in the performance of this job., 16. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. EDUCATION / TRAINING / CERTIFICATIONS 1. A high school diploma or equivalent preferred., 2. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 3. Must obtain ServSafe food sanitation certification.

Job DescriptionDescription: Wingstop’s mission is to serve the world flavor. Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of our famous sides. For people who demand flavor in everything they do, there's only Wingstop. We are looking for team members who want to deliver a flavor experience. As an Area Director at Wingstop, an individual will provide leadership, oversee the restaurant leadership team, and provide guidance to General Managers to achieve short and long-term company objectives. This position leads a team of 4 or more General Managers. This position is responsible for overseeing multiple restaurants and assisting restaurant leadership to ensure a positive Guest experience and company profitability, attain, and deliver sales and profit objectives; all while maintaining the highest standards of food quality, service, cleanliness, safety and sanitation. Essential Duties & Responsibilities • Develops and executes strategies to achieve operational goals., • Ensures that restaurants are operating in accordance with Wingstop’s Corp and guest service standards., • On partnership with the President and finance, develops detailed restaurants budget each year., • Works with marketing coordinator to evaluate competitor’s sales activities in the region and prepares strategies and tactics to counter the effectiveness of present and emerging competitors., • Provides weekly financial reporting to the finance per guidelines, reviews and analyzes P&L’s., • Conduct structured visits to validate operations controls. You must visit each of the assigned restaurants weekly., • Completes a minimum of monthly field visits with all General Managers to support coaching and development., • Conducts meetings with the General Managers at least once a month., • Must conduct restaurant visits one weekend day per week., • Addresses employee relations issues quickly in conjunction with Human Resources., • Selects, trains, develops and coaches the managements teams, ensuring they have the tools and training to perform effectively in their positions., • Communicates key business focus areas to management teams and builds commitment to fulfill the company vision and values., • Ensures that all key management positions are filled with quality candidates and that turnover/stability targets are achieved while identifying future leaders., • In partnership with the Restaurant General Training Manager, ensures that all training requirements are fulfilled during the hiring and promotion process., • Develops and maintains a strong working relationship with the Wingstop’s field operations team., • Seeks employee feedback on satisfaction with Company, position, compensation and benefits, etc. and identifies, improvement opportunities and recommendations, implements solutions and measures results., • Be a visible leader in assigned restaurants ensuring visible partnership with the management team., • Ensures restaurant teams are compliant with Wingstop’s policies and procedures., • Leads and guides management team to improve guest satisfaction, increase revenue and profits, and optimize restaurant performance., • Analyzes guest feedback on satisfaction of products, prices, and quality of services and identifies improvement opportunities and recommendations, implements solutions and measures results., • Medical, Dental, and Vision Coverage, • Paid Time Off, • Christmas and Thanksgiving Off, • Family-Friendly Hours, • Competitive Pay, • Discounted Employee Meal 7-10 years of progressive management experience including multi-location, retail and/or restaurant environment. Solid skills in strategic planning and execution. Experience in managing teams in multiple geographical and/or marketing areas preferred. Knowledge of contracting, negotiating, and project management a plus. Ability to analyze and report financial data. Work requires professional written and verbal communication and interpersonal skills. Ability to participate in and facilitate group meetings. Demonstrated solid leadership skills. Must be proficient with PC software applications (i.e. Word, Excel, PowerPoint, etc.) Additional Information Restaurant leadership experience is required Manager Food Handler Certification required

Job DescriptionRestaurant General Manager Wanted for Exciting New Casual Restaurant in Atlanta, Georgia. Do you have a passion for delivering exceptional customer service, managing high-performing teams, and overseeing the day-to-day operations of a bustling restaurant? If so, we want to hear from you! We are a brand new fast-casual restaurant concept opening in the heart of Atlanta, Georgia, seeking a talented, experienced, and dedicated Restaurant General Manager to join our team. Compensation & Benefits: • Competitive Salary Range: $80,000 - $85,000., • Health, Dental, and Vision Insurance., • 401K with Matching., • Paid Time Off., • Supervise and coordinate all front-of-house and back-of-house restaurant operations., • Maintain exceptional customer service standards., • Train, manage, and evaluate staff performance., • Plan and implement marketing strategies to boost revenue and attract customers., • Ensure compliance with safety, health, and hygiene regulations., • Develop and implement policies and procedures to enhance operational efficiency., • 3+ years of restaurant management experience, preferably in fast-casual dining., • Proven track record of driving sales and increasing profitability., • Strong analytical and problem-solving skills., • Excellent leadership, communication, and interpersonal skills., • Knowledge of P&L analysis, budgeting, menu development, and staff training., • Familiarity with local, state, and federal food safety regulations.

Job Description We are seeking an experienced and motivated AGM/Beverage Manager to help lead daily restaurant and bar operations in partnership with the General Manager. As part of a respected and growing hospitality group, this is an opportunity to take on a key leadership role focused on guest satisfaction, operational excellence, and team development. The ideal candidate is a hands-on leader who thrives in a fast-paced environment, inspires high-performing teams, and consistently delivers exceptional guest experiences. This role serves as a vital bridge between leadership and staff, ensuring smooth operations, strong communication, and a culture rooted in hospitality and accountability. Beverage Manager Benefits/Compensation: • Competitive base salary ($75K–$85K) plus quarterly performance-based bonuses, • Health, dental, and vision insurance, • Company-paid life insurance and Employee Assistance Program, • Paid parental leave and weekly pay, • Annual merit increase, • Career growth opportunities within a nationally expanding hospitality group Beverage Manager Requirements/Responsibilities: • 3+ years of management experience in upscale, full-service dining environments, • Experience running beverage program, • Manage all beverage ordering and vendor relations, • Supervise both FOH and BOH teams, ensuring efficiency, guest satisfaction, and adherence to company policies, • Support recruiting, training, and development of staff to build a high-performing and engaged team, • Assist in managing budgets, labor forecasting, and P&L reporting to drive profitability and control costs, • Lead by example on the floor, maintaining visibility and engaging with guests to ensure exceptional experiences, • Foster collaboration across departments, ensuring alignment between culinary and service teams, • Maintain compliance with all health, safety, and labor regulations; train staff on responsible alcohol service, • Strong beverage knowledge is required!

Position Title: Hands-On Restaurant Manager Location: Walter’s Soul Foods Café Reports To: Owner / General Manager Walter’s Soul Foods Café is seeking a strong, dependable, and experienced Hands-On Restaurant Manager who can lead by example and work directly alongside the team in daily operations. This is not a desk job—the ideal candidate must be willing to manage, cook when needed, supervise staff, solve problems quickly, and ensure excellent customer service while maintaining the high standards of our soul food brand. The manager must be a leader who can handle both front-of-house and back-of-house responsibilities while keeping operations smooth, profitable, and customer-focused. * Oversee all daily restaurant operations * Open and close the restaurant properly * Ensure food quality, consistency, and presentation standards are met * Monitor cleanliness, sanitation, and food safety compliance * Maintain smooth kitchen and dining room operations * Handle customer concerns and resolve complaints professionally * Assist with cooking during busy periods when needed * Supervise kitchen staff and prep team * Monitor food production and portion control * Ensure recipes and standards are followed consistently * Manage steam table setup and food holding quality * Reduce waste and control food cost * Hire, train, schedule, and supervise employees * Hold staff accountable for attendance, performance, and professionalism * Enforce company policies and standards * Conduct team meetings and coaching sessions * Maintain strong employee morale and discipline when necessary * Control labor costs and scheduling efficiency * Monitor inventory and ordering * Reduce theft, waste, and unnecessary expenses * Assist with budgeting and sales growth strategies * Review daily sales reports and cash handling procedures * Ensure guests receive excellent hospitality * Build strong relationships with regular customers * Maintain a welcoming and professional environment * Protect the reputation of Walter’s Soul Foods Café * 3+ years restaurant management experience preferred * Soul food or high-volume restaurant experience strongly preferred * Strong kitchen knowledge and ability to cook when necessary * Leadership and team-building skills * Experience with scheduling, inventory, and labor management * Strong problem-solving ability under pressure * Excellent communication and customer service skills * Reliable transportation and flexible schedule * Ability to work weekends, holidays, and long shifts * Must be able to stand for extended periods * Must be able to lift up to 50 pounds * Must be comfortable working in a fast-paced kitchen environment * Competitive salary based on experience * Performance bonuses available * Growth opportunities within the company We are looking for someone who treats the business like it is their own—someone who leads from the front, respects the culture of soul food, values teamwork, and understands that great food and great service create loyal customers. If you are a hardworking leader who believes in excellence, accountability, and hospitality, we want to hear from you. recblid at7hzgsvq8zkesd9yy8ng2ynm6bfna

Job DescriptionSalary: $45,000-$50,000 + performance incentives Imagine leading one of the most joyful retail environments in the market, a store filled with handcrafted chocolates, premium ice cream, caramel apples, gift giving, celebrations, and returning guests who walk in expecting a memorable experience. Kilwins (CMVentures, Inc) is seeking an energetic, highly organized, creatively minded leader to keep that experience running beautifully every day. This is not a back-office management role. This is a hands-on leadership opportunity for someone who loves people, thrives in fast-paced environments, notices every detail, and takes pride in building a business that feels polished, warm, exciting, and consistently well run. You will lead team culture, guest experience, daily store execution, visual presentation, local store excitement, and operational flow while helping shape the atmosphere that keeps customers coming back. If you love leading from the front, motivating others, and making things happen with excellence, we would love to meet you. What This Role Owns As Guest Experience & Operations Leader, you will be the daily momentum behind the store by leading: • Outstanding guest interactions and elevated customer service, • Team coaching, motivation, accountability, and positive culture, • Smooth daily opening, closing, staffing, and operational flow, • Beautiful merchandising, cleanliness, and polished presentation, • Seasonal promotions, in-store events, and community partnerships, • Product quality standards across chocolates, ice cream, fudge, caramel apples, and gifts, • Inventory organization, ordering awareness, and production readiness, • Sales growth through suggestive selling, team engagement, and guest connection, • naturally high energy and self-motivated, • exceptionally organized and detail aware, • positive, engaging, and people-focused, • creative with merchandising and promotional ideas, • comfortable leading a younger team with confidence and consistency, • fast on their feet and solution-driven, • hands-on rather than desk-bound, • specialty retail, • boutique management, • hospitality, • restaurant front-of-house leadership, • event coordination, • customer experience businesses Why this Position is Different • creating energy,, • setting standards,, • building team pride, What We Offer * • Competitive salary based on experience, • Performance bonus opportunities, • Leadership growth path, • Employee discounts, • Creative input in promotions and local events, • notices detail others miss,, • gets satisfaction from keeping things organized,, • enjoys motivating people,, • loves beautifully presented environments,

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed 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. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed 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. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job DescriptionDescription: What We Offer You As a Sous Chef some of the benefits you can enjoy are: • Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date, • Paid Time Off (PTO), • Quarterly Bonus, • Parking Pass included, • Monthly dining spend allowance at all of our concepts, • 50% employee discounts for you and up to 3 guests, at our many brands! Click Here to see all of our brands What You'll Be Doing The Sous Chef works under the supervision of the Executive Chef, and is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen. Duties include: Leadership and Management: • Lead kitchen team in chef’s absence, and provides guidance to junior staff members., • Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost., • Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc., • Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations., • Responsible for executing new hire training for kitchen staff., • Adhere to sanitation regulations and safety regulations, • Aids in the development and maintenance of a thorough and accurate recipe file., • Assist with the preparation and planning of meal designs., • Ensure kitchen activities operate in a timely manner., • Resolve customer problems and concerns., • Maintain accurate inventories with ongoing inventory analysis and management., • Maintain accurate and timely costing of daily specials and menu items, • Manage par levels for all chemicals, BOH supplies, and small ware., • Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment., • Responsible for waste tracking and control., • Possess and demonstrates excellent culinary skills, • Ability and willingness to work all BOH positions when necessary, • Basic Computer Knowledge, • Advanced knowledge of food profession principles and practices, • Experience with BOH systems, ordering, and inventory management., • Experience in similar position, • Experience developing staff, • Management experience preferred The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires will be subject to a background check. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Description Jersey Mike's Subs has been making amazing subs since 1956 in Point Pleasant New Jersey! The Jersey Mikes tradition was founded on a strong sense of community and commitment to the personal and professional development of our people. Our goal is to serve the highest quality sub sandwich to our customer in a manner that projects a thankful and caring mentality to every person that comes through our door. Our culture is a culture of "giving" and supporting our local communities so that all can be lifted together. "Jersey Mike's "A Sub Above" Jersey Mikes is committed to providing our customers with the most enjoyable and satisfying experience possible through our amazing subs and unparalleled customer service. We understand that it all starts with a winning team of individuals who are fun, personable,diligent, positive, energetic, eager to learn team players who take pride in what they do and who they are. At the end of the day they are focused on executing great customer service with a Great Big Smile! If you possess these attributes and can commit to improving upon them, we would love to speak with you about joining our team! "Jersey Mike's "A Sub Above" Jersey Mike's Subs is looking for Managers. Become part of Jersey Mike's vibrant organization! Grab hold of our powerful positive energy with a Jersey Mikes ready-to-take-off career that is fun, fulfilling and rewarding! If you like to have fun, banter with people and enjoy sharing your life then working at Jersey Mike’s may be for you. Besides learning our business and pleasing people with our great authentic sub sandwiches, you'll learn a whole new level of social decorum to take through life. So become part of our tradition! Jersey Mike's was built on a strong sense of community and an outstanding commitment to the personal growth of our people. If you enjoy being part of something special in a strong cultural and spirited environment then bring your energy and come grow with us! An Assistant General Manager responsibilities include, but are not limited to: • Maintain restaurant that is noticeably cleaner than others, • Work in a fast-paced team driven atmosphere, • Ability to multitask and work with a sense of urgency, • Interface with customers and provide an exceptional experience, • Full understanding of the term’s accountability and integrity, • Key Holder, • Perform all tasks related to opening and closing of store, • Knows how to bake bread and perform all prep, • Manage and lead crew of 3 to 7 people, • Proficient in slicing, • Create employee schedule, • Place inventory orders, • Fill in for Manager in all capacities when needed, • Assist in in employee training, • Lead by example, • Participate in management team meetings and strategy sessions Qualifications for the job: • Education: High school degree or equivalent, • 1 Year QSR experience preferred, • Other: Must be 18 years or older to operate the slicer, • Serve Safe Certification - Food Handler, • Must have reliable transportation Key Competencies: • Excellent Menu and product knowledge awesome personality, • Must be able to thrive in a fast pace environment, • Desire to improve self and skill sets, • Able to communicate effectively with guests. Awesome personality, • Participate in all Jersey Mike's training programs, • Ability to meet schedule requirements and is a reliable performer This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations. Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees. Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed 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. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description Full job description Job Title: Restaurant Bookkeeper/ Office Manager Location: Doraville, GA 30360 What You’ll Do We are looking for a full-time Bookkeeper to serve as an accounting representative for a bakery and restaurant. This role requires enthusiasm, a strong work ethic, and excellent communication skills to effectively support our locations and employees. • Work Monday-Friday, 8:30 AM - 5:00 PM (EST)., • Manage a client workload of multiple organizations with a high level of excellence., • Utilize QuickBooks Online and Restaurant365 accounting software to record, store, and analyze financial data., • Ensure the accuracy of financial records, postings, and documents., • Adhere to federal, state, and company policies, procedures, and regulations., • Perform financial calculations, such as determining amounts due, interest charges, and balances., • Reconcile financial records and report any discrepancies., • Handle general office duties, including filing, answering phones, and routine correspondence., • Handle all tax-related tasks, including sales tax reporting, filing, and coordination with external tax advisors for corporate tax returns., • Maintain accurate financial records using journals, ledgers, or computerized systems., • Reconcile bank transactions and maintain accurate records., • Track expenditure, understand what is needed, and ask clarifying questions when necessary, regarding invoices., • Use logic and reasoning to identify the best solutions to problems., • Demonstrate consistency in repetitive tasks and collaboration with team members. What We’re Looking For • Two previous years using Intuit QuickBooks or Restaurant365., • Strong written and verbal communication skills., • Ability to work effectively in a team environment., • Self-motivated with the ability to manage projects and deadlines independently., • Strong research skills. Benefits: • Employee discount, • Paid time off, • Paid training Experience:

The Assistant General Manager is responsible for making sure the restaurant meets McDonald's critical customer standards of Quality, Service, and Cleanliness.These standards are high, so this is a big job! The Assistant General Manager works with his/her leader to set the restaurant's goals and crea

Job Description Position Overview: The Team Leader contributes to the success of the company through assisting in the daily operations of the restaurant. The Team Leader’s responsibility is to assist in directing the operation of the restaurant in the absence of the General Manager and/or Assistant Manager while maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation. The Team Leader is also responsible for handling issues with team members, food suppliers, and guests directly then escalates them to the General Manager/Assistant Manager when necessary. Key Areas of Responsibility: • The ability to provide supervision during assigned shifts., • Provides team members, and guests with a positive experience and atmosphere., • Manages both FOH and BOH shift responsibilities to help manage daily labor controls and costs as assigned by management., • Monitors speed of service to ensure a positive guest experience., • Assists with guest comments and complaints., • Supervises daily shifts to ensure company standards, product quality, and cleanliness are maintained., • Assists in the ongoing training of team members, including new hires as well as existing staff to make certain company procedures and processes are followed., • Helps encourage adherence to uniform policy and standards., • Ensures proper cash handling procedures are followed. Job Type: Hourly Education: High School Diploma or equivalent This is for a position at a franchised Moe’s Southwest Grill location

Job Description Sbarro 2860 Cumberland Mall, Suite #1326, Atlanta, GA 30339 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate and begins food preparation and production. Once the store opens, they provide front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. In addition, due to sales volume fluctuations in any given restaurant and the various station responsibilities, the Team Leader will be asked to assist in fulfilling other position duties. It is desirable that the Team Leader be cross-trained in each duty. Essential Duties & Responsibilities Opening Duties • Unlocks and opens the restaurant for daily operations., • Supervises other team members in readying the restaurant for daily operations including cleaning duties, food preparation and assembly until the opening Manager arrives. • The Team Leader does NOT handle cash or access funds in the safe. That responsibility is reserved for the Opening Manager. • Other duties as assigned. Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. 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 where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Must be at least 18 years of age and possess all documents and permits required by law., • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description PURPOSE OF YOUR WORK At Checkers & Rally’s we make a difference in people’s lives by serving our Franchisees, Teams, and Guests. As a member of the team you will assist the General Manager thru managing successful shifts, by achieving sales and profits goals, executing procedures and providing excellent Guest and Team service. The Shift Manager will support the restaurant and General Manager to ensure we are 1st Choice for our Guests and Employees. HOW YOU MAKE A DIFFERENCE EVERYDAY • Building sales and profits by promoting Guest satisfaction and managing restaurant operations, • Escalating any concerns or recommendations with the restaurant, employees or Guests to the General Manager, • Ensuring policy and procedures are being followed on shifts Training Team Members on Company operations, policies and procedures and Guest service, • Identifying and responding to complaints and policy and procedures violations, • Helping ensure the restaurant is a safe, clean and fun environment for our employees and Guests! YOU'VE GOT THIS? • 1-2 years restaurant management experience, preferably in Quick Service Restaurants (QSR), • Basic math skills, • Ability to work flexible schedule and extended hours, • High energy to keep up with our fast-paced environment, • Commitment to our core values of integrity, service, excellence, and courage to be bold & grow WHAT’S IN IT FOR YOU? • Operations Excellence: Our team expects and delivers nothing but the best, • Training & Development: We bring out the best by ensuring everyone gets well trained, • Personal & Career Growth: You can do more, get more, and be more at Checkers & Rally’s, • Benefits & Rewards: We offer Comprehensive benefits such as Medical and Dental Plans as well as recognition programs including bonuses and opportunities for advancement

Job Description Born and brewed in Southern California since 1963, The Coffee Bean & Tea Leaf has become one of the world’s largest specialty coffee and tea retailers. Today we have global presence with Cafés around the world and offices in California, Singapore and Malaysia. This location is owned and operated by the Verge Group. We are a group of experienced business operators who are building a progressive and inclusive organization to serve the greater good of all humanity. We's love to have you as a part of the team. Please join us to be part of this amazing journey. Do you love premium Coffee & Tea? Do you want to work for a socially responsible, guest service focused company? The Coffee Bean & Tea Leaf Shift Lead curate memorable experiences for our guests and the CBTL team daily. They run shifts, lead the store team and make decisions that impact store operations. If you are looking for an opportunity where you can interact with people, smile, get involved in the local community, and have fun while leading a cooperative team, we want to talk to you about joining our growing and diverse team. Salary: $16-18 per hour Job opportunities as Shift Lead, Shift Supervisor, Shift Manager are generally offered as full time or part time restaurant job. Prior experience in one of the following roles and brands is highly desirable: Shift Lead, Shift Supervisor, Shift Manager, General Manager, Assistant Manager, Barista, customer service, , or other part time restaurant job at Coffee Bean and Tea Leaf, Starbucks, Chick-fil-A, Popeyes, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. Requirements/Responsibilities • Create coffee moments - share your knowledge, our coffee, and our sustainability practices with guests., • Lead by example. Be an advocate for your team by driving sales and service performance through coaching and training., • Be a coffee & tea expert. You bring the passion, we provide the training, and you share it with the guest., • Generate new guests. Many guests shop online these days; however, the store is where we meet many of our guests for the first time., • Care about safety. Safe, healthy employees and guests are our number one priority., • Contribute. Whether we need help cleaning, organizing stock or need a new innovative way to do things. Help the store with tasks, ideas and add to the overall success, • Be an advocate. As the face of CBTL you will build the store presence by connecting with your local community. Job opportunities as Shift Lead, Shift Supervisor, Shift Manager are generally offered as full time or part time restaurant job. Prior experience in one of the following roles and brands is highly desirable: Shift Lead, Shift Supervisor, Shift Manager, General Manager, Assistant Manager, Barista, customer service, , or other part time restaurant job at Coffee Bean and Tea Leaf, Starbucks, Chick-fil-A, Popeyes, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. Special Instructions 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 The Shift Leader is responsible for assisting the General Manager or Person In Charge (on duty) with management activities and duties. This role works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan and ensures all Crew Persons and Team Leaders are performing their job responsibilities and meeting expectations in all areas of their job description. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Consistently provides a quality product and customer service experience that delivers total customer satisfaction, • Strives to improve the skills and performance of all Crew Persons, • Supports efforts to maximize sales and profits and minimize controllable costs by assisting management and leading work shift activities, • Complies with all Company policies and procedures regarding business and personnel practices ▪ Models and encourages Company shared values, • Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external), • Attends training to remain current on industry trends, • Participates in company meetings, webinars and conference calls, • Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements POSITION QUALIFICATIONS/CORE COMPETENCIES • Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management, • High School Diploma/General Equivalency Diploma (GED) required ▪ Must have excellent planning and time management skills, • Must have team building skills, • Must have investigative and problem solving skills, • Must have ability to troubleshoot cash handling problems, • Must have reliable personal transportation, a valid driver’s license and proof of insurance, • Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintains an open door policy, • Bi-lingual skills a plus, • Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters PHYSICAL DEMANDS • Stand for long periods of time, • Bend and stoop, • Work around heat, • Able to lift 50 – 75 lbs. comfortably ▪ Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) We use eVerify to confirm U.S. Employment eligibility.

OUR ORGANIZATION WILL REWARD YOU FOR YOUR ACCOMPLISHMENTS! WE HAVE A LOCATION READY FOR YOUR LEADERSHIP Our General Managers are responsible for running a profitable restaurant and for making sure the restaurant meets McDonald's critical customer standards of Quality, Service, and Cleanliness.Thes

Shift Lead Atlanta, GA "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. The Taco Bell Shift Manager supports the Restaurant General Manager by running great work shifts and meeting Taco Bell standards. If you want to build a great career, be part of a winning team, an

Job Description Role Purpose To lead the FOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative Mexican, Southern, French American, and Steak inspired cuisine to be served at the highest quality, presentation, and flavor for Gatsby Restaurant resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: • The Resturant Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member, • Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis, • Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management, • Will provide direction for all day-to-day operations in the kitchen, • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff, • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property, • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives, • Must complete periodic line checks for quality, efficiency, and standards, • They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example, • Oversees all BOH purchasing, • Ensure proper purchasing, receiving and food storage standards in the kitchen, • Reviews staffing levels to ensure that service, operational needs, and financial objectives are met., • Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation., • Ensures compliance with all food handling and sanitation standards including proper, • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards., • Reviews guest comments and other data to identify areas of improvement., • Ensure proper grooming and hygiene standards for all kitchen staffs., • Review and discuss daily food cost reports with key kitchen and management team members., • Review weekly and monthly schedules to meet forecast and budget., • Run daily BOH line-ups to ensure that the team is ready for the day, • Must be able to pass the TSA Federal background check to work in the airport, • 4-year college degree preferred., • Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities., • Must be capable of performing all functions and meeting all qualification standards for all hourly positions., • Knowledge of P.O.S. system and the back-office systems to fulfill management functions., • Is quickly and decisively when needed based on the need and urgency of situation

Job Description General Manager – Fine Dining (Trendy • Elevated • Guest-Obsessed) Are you a high-performing hospitality leader with impeccable presence, unmatched attention to detail, and the ability to elevate every moment of the guest experience? Our fine-dining, trend-driven restaurant is seeking a General Manager who sets the standard for excellence—a culture-builder, a service champion, and a leader who inspires greatness at every level. This role is reserved for elite operators who understand what it takes to run a high-volume, high-expectation dining room with grace, sophistication, and flawless execution. What You’ll Lead & Deliver • People & Culture: Lead, coach, and develop a polished, high-performing team while fostering a culture of professionalism, accountability, and genuine hospitality. Recruit top talent and ensure all staff consistently meet fine-dining standards., • Guest Experience Excellence: Deliver a seamless, elevated guest experience through proactive floor presence, personalized service, and polished problem-solving. Set the tone for a detail-driven, guest-obsessed service culture., • Operational Leadership: Oversee daily operations with precision—ensuring flawless execution, impeccable cleanliness, and consistent brand presentation. Partner with culinary leadership and manage inventory, vendors, and quality control., • Financial Performance: Drive strong financial results through smart labor management, cost control, and experience-focused sales strategies. Monitor key metrics, ensure administrative accuracy, and implement improvements that support profitability. Who You Are • A highly polished, articulate hospitality professional with a commanding yet welcoming presence., • A leader who delivers calm, confidence, and control—even on the busiest nights., • An expert in polished casual or fine-dining service standards, table etiquette, and guest engagement., • An energetic culture-builder who inspires and elevates everyone around them., • A master of detail—nothing escapes your eye, from table touchpoints to staff performance., • A service-obsessed operator who believes excellence is not an act but a habit. Requirements • 3–5+ years of General Manager experience in fine dining, luxury dining, or upscale polished-casual., • Proven success leading large teams in a high-volume, high-expectation environment., • Demonstrated ability to deliver both exceptional guest experiences and strong financial results., • Professional appearance, communication, and demeanor at all times. If You’re the Best—We Want to Meet You This is a role for high-caliber hospitality leaders only. If your passion, polish, and professionalism set you apart, apply now and help us continue to redefine modern fine dining.

Job Description Sbarro 2860 Cumberland Mall, Suite #1326, Atlanta, GA 30339 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Assists General Manager in achieving restaurant objectives, including assigning, directing and following up on activities of team members. Provides quality products in a clean and safe environment to every customer. Works with the General Manager to ensure compliance with all Company policies and procedures, federal, state and local laws and Company business standards. Also assists the General Manager with overall store operations. This position must be able to work and communicate effectively with the restaurant management team and the team members. Supervisory Responsibility Though this position does not provide direct supervision to others, job responsibilities may include providing functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures on their shifts, and may provide secondary supervision to team members under direction of or during the absence of the General Manager. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to team members. Ensures all Company food safety procedures are followed. Complies with all health / sanitation regulations. 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. Monitors tasks performed by team members to ensure product quality and guest satisfaction., 4. Monitors and follows up with team members regarding food preparation and Company procedures to minimize food cost. 5. Monitors labor usage against sales and takes corrective action where necessary., 6. Executes, trains and monitors proper cash control procedures., 7. Ensures proper training for team members through established training systems. Provides ongoing coaching to team members. 8. Assists General Manager in ensuring compliance with all other Company policies and procedures., 9. Assists General Manager with overall store operations, including, but not limited to, monitoring operational systems, profit and loss statements, inventory and employee scheduling. 10. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 1 or more years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job DescriptionFront of House Manager (FOH Manager) – JINYA Ramen BarJob Summary The Front of House Manager serves as an ambassador of the JINYA Ramen Bar brand, ensuring service, hospitality, and guest experience consistently exceed company standards. This role provides daily leadership, motivation, and operational oversight to front-of-house team members while supporting overall restaurant success. The FOH Manager acts as a key liaison between guests and operations, leading by example while maintaining excellence in service standards, cleanliness, safety, and team development. Primary ResponsibilitiesGuest Experience & Service Excellence * Maintain exceptional service and hospitality standards through consistent execution of JINYA’s steps of service * Monitor guest experience and respond promptly and professionally to concerns * Ensure guests receive a welcoming, positive, and memorable dining experience Front of House Operations & Safety * Maintain a clean, safe, and compliant front-of-house environment * Enforce sanitation, food safety, and beverage handling standards * Oversee cleanliness and safety protocols in guest-facing areas * Ensure proper beverage and service preparation procedures are followed Team Leadership & Development * Lead, train, and develop front-of-house team members * Support coordination between front-of-house and back-of-house operations * Provide daily guidance, coaching, and performance feedback * Administer fair and consistent corrective actions when needed * Cross-train team members to improve operational efficiency Scheduling & Labor Management * Create front-of-house schedules based on sales forecasts and business needs * Manage staffing levels to meet labor cost objectives * Coordinate breaks and shift coverage Inventory, Ordering & Cost Control * Order beverage supplies and bar inventory in a timely and cost-effective manner * Conduct inventory counts and maintain proper stock levels * Control beverage costs by minimizing waste and following recipes and storage procedures Equipment & Facility Oversight * Schedule and monitor repairs and maintenance for front-of-house equipment * Conduct routine inspections and follow preventative maintenance programs * Ensure equipment remains clean and in excellent working condition Operations Coordination & Leadership * Coordinate daily front-of-house and back-of-house operations * Review sales goals, service execution, and product quality with management * Work closely with the General Manager and leadership team to meet revenue, labor, food, and beverage objectives Culture & Company Values * Promote and execute JINYA’s mission, values, vision, and culture * Complete additional managerial tasks as assigned Required Competencies * Minimum 2 years of restaurant or hospitality management experience (high-volume preferred) * Strong leadership, communication, and organizational skills * Ability to multitask effectively in a fast-paced environment * Experience managing labor, inventory, and service standards * Knowledge of POS systems such as ALOHA or similar platforms * Basic computer proficiency including scheduling and reporting tools * Strong mathematical skills for inventory and cost controls * Dependable, reliable, and self-motivated * Ability to inspire teamwork and lead by example * Experience working in multicultural environments * Flexible availability including weekends and holidays * Must be 21 years of age or older Education & Certifications * High school diploma preferred (college coursework a plus) * Ability to read, write, and speak English (Spanish a plus) * Must obtain and maintain all required local, state, and federal certifications including alcohol service and food handling permits Work Environment This role operates in a high-energy, professional restaurant environment with frequent movement between guest areas and service stations. The FOH Manager communicates continuously with staff and guests and must remain alert to cleanliness, safety, and service standards at all times. Physical Demands * Stand and walk for extended periods * Use hands and arms for service oversight and operational tasks * Lift and maneuver up to 50 pounds when necessary * Work in indoor and outdoor restaurant environments that may be hot, humid, or wet * Bend, reach, and navigate busy dining spaces efficiently * Distinguish food flavors and service quality Reasonable accommodations may be provided to support essential job functions. Travel Requirements Primarily local travel based on restaurant location, with occasional travel for training, meetings, or operational support. Additional Information This position requires more than 50% of time focused on managerial and leadership duties. Responsibilities may change based on business needs. Why Work at JINYA Ramen Bar? JINYA Ramen Bar offers a dynamic, high-volume restaurant environment built on authentic cuisine, elevated hospitality, and strong team culture. Front of House Managers play a critical role in leading service excellence, developing talent, and creating memorable guest experiences every day. If you’re a hospitality-driven leader who thrives in fast-paced restaurants and values teamwork, professionalism, and growth, apply today.

Job Description Department: Customer Service Location: Atlanta, GA | KFTY Position Level: Entry FLSA Status: Hourly Non-exempt Travel: Infrequent JOB DESCRIPTION: The Customer Service Representative (CSR) embodies all of the warm and welcoming qualities of Sensational Southern Service that assures guests are treated with an exceptional service experience on each interaction. As the first impression that customers of Hill Aircraft are greeted with, the CSR is empowered to create positive, personable, and memorable interactions with every individual they come in contact with. The Customer Service Representative has an interest in the aviation industry with a passion for customer service. POSITION SUMMARY: The Customer Service Representative (CSR) is an essential position as part of the Customer Service team, performing a number of important duties related to the extraordinary service experience and overall care for guests within the Fixed Base Operation (FBO). The CSR is directly involved in communicating with corporate flight departments, flight crews, aircraft owners, high-profile clientele, vendors, and team members to ensure that requests critical to the successful operation are handled appropriately. The CSR is an exceptional relationship builder and highly outgoing with the drive to provide world-class customer service in aviation. The CSR represents Hill Aircraft in a positive and professional manner, while upholding the values of a family owned legacy aviation business. CORE RESPONSIBILITIES: • Represent the company in a professional manager and put the customer first at all times., • Support a positive and harmonious working environment with the team in order to provide the highest levels of the customer service experience., • Create memorable service experiences for guests on each visit., • Ensure all Customer Service operations are conducted daily in accordance to the values and standards of Hill Aircraft that contribute to safety, company policies, and procedures while also adhering to the NATA Safety 1st., • Perform all the general functions of the Customer Service Representative position including greeting customers, making reservations, and answering or making phone calls., • Perform Concierge Service duties with customers on the ramp including greeting planeside and valeting vehicles., • Arrange and fulfill service requests including hotel accommodations, rental cars, ground transportation reservations, in-flight catering orders, and area restaurant or attractions recommendations., • Accept and relay ground service requests to team members such as aircraft fueling, arrival or departure information, parking, and other ground service required., • Process service and point of sale transactions including billing and payments., • File internal records related to service transactions accurately and efficiently., • Clearly handle radio communications both air-to-air with pilots and ground two-way with Line Service., • Support a culture of unity and cooperation as a team., • Type email responses to customers or send letters of confirmation for reservation requests., • Perform detail-oriented responsibilities, assigned projects, and complete paperwork or reports both as a team and individually., • Assist in meeting sales goals and monthly promotional offers using internal, seasonal, and industry programs., • Work with agents and local approved vendors when handling customer requests., • Communicate clearly and effectively with customers, pilots, and team members within the Line Service, Customer Service, and other departments within the company in person, by radio, in writing, email, and over the phone., • Oversee that all additional shift duties and assigned tasks are completed thoroughly and that any checklists accompanied are filled out before the end of the shift., • Minimum of (1) years FBO or other related experience within the general aviation industry., • Minimum of (2) years of in customer service, hospitality, or concierge related fields, especially in aviation., • High school diploma or GED certificate., • Successful completion of NATA Safety 1st Customer Service, Safety, and Security (CSSS) program within 60-days of new hire., • Special consideration with prior experience in Total FBO software., • Desire to serve others., • Naturally outgoing with a passion for providing an outstanding customer service experience., • Excellent communication abilities (written, typing, phone etiquette, two-way radio, and oral) in English., • Strong interpersonal aptitude and ability to work well on a team., • Consistently demonstrated organizational and time management skills., • Ability to multitask on occasion., • Tactful, courteous, and conscience of customer's needs., • Ability to perform manual tasks, follow directions (written and oral), and multitask in a detailed and efficient manner., • Ability to comprehend and perform basic math calculations with minimal errors using United States units of money, weight measurement, volume, and distance., • Basic knowledge and comfort level when using computers., • Intermediate proficiency with Microsoft Office programs (Word, Excel, Outlook)., • Good problem-solving abilities for operational decisions and adaptability to various working environments or conditions., • Must possess a valid driver's license (21 and older) without restrictions and have acceptable driving record that meets company insurability requirements., • This is an hourly, nonexempt position. This position requires working flexible hours including mornings, evenings and weekends, and on scheduled company holidays to accommodate the needs of the customers and department operations., • Must be able to pass a background check and drug screen. Hill Aircraft is a Zero Tolerance Drug Free Employer, including pre-employment and random drug screening., • Operation of motor vehicles., • Ability to handle moderate physical activity outside on ramp operations., • Ability to lift and/or move up to 30 pounds such as boxes, bags, stock supplies, or carpets., • General office and FBO building conditions., • Regularly sitting, standing, walking around inside and outside., • Outside on active ramp areas around aircraft, fuel trucks, vehicles, and other ground handling equipment (when performing duties as Concierge)., • Driving vehicles on active ramp. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this position. Duties, responsibilities and activities may change at any time with or without notice based on the needs of the department and company. To perform this job successfully, the candidate will possess a proficient level of the knowledge, skills, and abilities listed within this description. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

Job DescriptionDescription: The Food and Beverage Supervisor maintains excellent guest service, daily opening and closing processes of the restaurants, training associates per operational guidelines, and promoting teamwork. This position will oversee operations of the Restaurant or Food and Beverage (F&B) Department in the absence of the Food and Beverage Manager or Director. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. • One-year experience supervising at least three associates., • Experience with hotel, chain food, or retail outlet preferred., • High school diploma or equivalent., • Food Manager certification required. SUMMARY OF ESSENTIAL JOB FUNCTIONS • Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating., • Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted., • Must be able to stand for eight hours, bend, stretch, reach., • Must be able to see and hear., • Must be able to communicate with other associates and/or guests. Requirements: REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: • Standards of operation as required by The Company and the brand., • Knowledge of local and national food safety regulations., • Supervisory skills: training, coaching, motivating staffing and promoting teamwork., • Knowledge of general restaurant food and beverage operations, practices, and procedures., • Understand banquet operations to include Banquet Event Orders (BEOs), dining room set-up, food preparation and service., • Area shopping, dining entertainment and travel directions to assist guest inquiries., • Daily hotel operations: check daily events, bulletin boards and be up to date on changes, new procedures, and events., • Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts. Skills: • Orientate and train associates on brand standards, F&B operational guidelines, best practices, and procedures., • Must be able to cook, prepare food, serve, bartend, clean up for Front of the House (FOH), Dining Room, Back of the House (BOH), and Kitchen., • Knowledge and ability to work with Point of Sale System (POS) to include opening and closing shifts, printing reports, ringing up sales, voids, handling cash refunds, adjust menu items, price modifications, and other POS duties., • Coach and counsel associates for both positive and negative feedback., • Maintain organization of supplies, storage rooms, refrigerators, and freezers., • Maintain work area in a guest-ready mode. Abilities: • Multi task, remain associate and guest service centric., • Willingness to work any line level role as needed within the department., • Effectively communicate with guests and associates., • Solve guest issues with professionalism while maintaining a hospitable attitude., • Market and promote to increase exposure and sales. SPECIFIC RESPONSIBILITIES • Maintain a professional cohesive team by training and coaching staff on Brand Standards and restaurant operations as directed by the Manager or Director of the Department and/or General Manager., • Running day-to-day shift operations to include breakfast, lunch, and dinner, staff guidance for BOH and FOH responsibilities., • Opening and closing restaurant shifts., • Assist with food and beverage inventories and ordering required food and beverage product., • Assist with staff scheduling as needed., • Assist with banquet operations to include following BEO’s, set up, food preparations, working with cooks, severs, guest requests, and Sales staff., • Must be able to fill in FOH and BOH positions when needed for callouts, etc. for cooking, serving, bartending., • Supervises shifts as MOD when Director is working opposite shifts., • Promote positive morale and aggressively friendly attitudes., • Complete administrative duties assigned in a timely manner: schedules, inventories, orders, production controls, etc., • Maintain safety and security practices, have thorough knowledge of emergency procedures., • Ensure guests are provided with the highest quality of food and beverage and services., • Must be thoroughly familiar with the Associate Handbook, implement all the rules, policies and procedures established by the company; including, but not limited to, those contained in the Associate Handbook., • Maintain certification from a brand approved responsible vendor training program, and Food Handlers certificates., • This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work., • Standing, walking for long periods of time while maintaining a friendly professional image., • May be required to work any day/shift, including weekends., • Periodic overnight travel required may be required. POSITIONS FOR POSSIBLE ADVANCEMENT • Food and Beverage Manager Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Job DescriptionDescription: GENERAL MANAGER – HIGH VOLUME, FULL-SERVICE ONLY Green Coyote Cantina – Avondale | Decatur, GA New Restaurant Opening | April 2026 We are opening a high-energy Tex-Mex concept built on great food, craft beverages, and a true neighborhood vibe. We’re looking for a proven General Manager who can lead from the front, drive results, and build a strong, positive team culture. This is not a stepping-stone role — we’re seeking a career restaurant professional ready to take full ownership of a high-volume, full-service restaurant. If you have not successfully led a $3M+ full-service operation, this is not the role for you. NON-NEGOTIABLE REQUIREMENTS • 10+ years as a General Manager in full-service, high-volume restaurants, • NO fast casual / NO fast food backgrounds, • Proven success managing $4M+ in annual revenue, • Expert-level understanding of P&L, labor, and cost controls Financial Performance • Hit and maintain labor + COGS targets, • Drive top-line sales while protecting margins, • Execute every shift at a high level — no drop-offs, • Maintain consistent food quality, service, and standards, • Build and retain a strong management bench, • Develop leaders — not just staff, • Create a high-energy, hospitality-driven culture, • Resolve issues quickly and professionally, • A hands-on operator — not an office manager, • Leads from the floor, not from behind a desk, • Thrives in high-volume, fast-paced environments, • Direct, accountable, and results-driven, • Full restaurant operations (FOH + BOH alignment), • Hiring, training, coaching, and performance management, • Labor, scheduling, and cost control, • Inventory, ordering, and systems (POS, payroll, etc.), • Competitive salary + performance-based bonus, • Health, Dental, Vision (after 60 days), • Paid Vacation We are building something intentional — strong culture, strong systems, and strong leadership. We’re looking for a true General Manager who is fully accountable, leads decisively, and directly influences the business's success. Requirements:

A leading fast-food franchise in Atlanta, Georgia, is seeking an experienced General Manager for a busy restaurant. The role is integral to achieving restaurant goals and fostering a positive work environment. Candidates must have prior experience managing high-volume restaurants and demonstrate str

Job DescriptionWHO WE ARE Playa Bowls is New Jerseys Original Acai Shop founded in 2014, and our mission is to serve the highest quality, innovative products to support healthier lifestyles and inspire a world of fun, excitement, and togetherness. At Playa Bowls, we live our brand in our actions and in the relationships that we make in our communities. Our focus is to provide a bowl full of deliciousness to every guest, delivered with authenticity and passion for the Playa way. What began as a pair of blenders, a patio table, and a fridge has flourished into a 200-unit operator and franchisor of the leading fast casual restaurant concept. WHAT WE OFFER • Competitive pay: We offer competitive base pay, yearly merit increases based on performance and a great incentive bonus plan participation!, • Employee Benefits: We offer Medical, Vision, Dental, Domestic Partner Benefits, Spouse & Children Benefits, 401K Plan, Employer Paid Life Insurance and ST Disability, Health Savings Account, Paid Time Off, Floating Holidays, and more!, • Advancement Opportunity: Our Playa Bowls training program will allow you to develop your skills and grow in your career!, • Fun Environment: We are always dancing, smiling & having lots of fun! You’re a positive and enthusiastic people-person, who may just so happen to have a passion for fruit, superfoods, and all things healthy! As the General Manager, you will be responsible for the overall direction, coordination, and evaluation of a Playa Bowls location. The Manager carries out supervisory responsibilities in accordance with Company policies and applicable laws. Responsibilities include but are not limited to; interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. The General Manager is responsible for a full team of Assistant Managers, Shift Leaders, and Team Members. If you enjoy fast-paced environments, career growth, entrepreneurial thinking, innovation, and an occasional silly food pun, we want you! WHAT YOU’LL DO • Check products to ensure consistency, palatability, and flavor conformity, • Investigate and resolve complaints regarding food quality, service, and accommodations, • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity, • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented up to Company standards, • Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted by utilizing appropriate computer systems and software, • Schedule Team Members hours utilizing appropriate systems/software and assign duties to ensure economical use of food and timely preparation, • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities, • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate, • Establish and evaluate standards for personnel performance and customer service, • Review work procedures and operational issues to determine ways to improve service, performance, or safety, • Perform some food preparation or service tasks such as clearing tables, re-stocking, and serving food and beverages when necessary, • Maintain food and equipment inventories and keep weekly inventory records, • Organize and direct worker training programs, resolve personnel matters, hire new staff, and evaluate employee performance in dining facilities, • Order and purchase equipment and supplies, • Assess staffing needs, and recruit staff using Company methods such as ADP WFN, advertisements, or attendance at job fairs, • Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control, • Utilize point of sale cash register. Count money and make bank deposits, • Fill out business or government forms, maintain records, reports, files, and safety reports, • Adhere to Company opening and closing procedures and maintain accompanying records, • Customer Service - Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction., • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources., • Supply Chain - Knowledge of raw materials, supply processes, quality control, costs, and other techniques for maximizing the effective supply and distribution of goods., • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems., • Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems., • Communication - Speaking to others to convey information effectively. Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar., • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches for both current and future problem-solving and decision- making. Considering the relative costs and benefits of potential actions to choose the most appropriate one., • Mathematics - Using mathematics to solve problems., • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action., • Equipment Maintenance - Performing routine maintenance on equipment and determining when and what kind of maintenance is needed., • Operation, Monitoring and Control - Controlling operations of equipment and systems. Monitoring equipment to ensure proper operation., • Must pass the required PB Food Safety certification requirement within 3 months of employment., • Meet business goals set out by the company in key metrics, • Must be able to remain in a stationary position for prolonged periods of time, • Must be able to lift or otherwise move 25-40 pounds occasionally, • Must be able to retrieve items from high and low shelving, the fridge/freezer, and under counters. MISSION Inspire and support our communities one bowl at a time. VALUES Real Deal. Playa Passion. Powerhouse. Big Wave Chaser. Dawn Patrol “Playa Bowls is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.”

Job DescriptionDescription: GENERAL MANAGER – HIGH VOLUME, FULL-SERVICE ONLY Howell’s Kitchen & Bar | Atlanta, GA We’re an energetic, hospitality-driven tavern concept built on great food, craft beverages, and a true neighborhood vibe. We’re looking for a proven General Manager who can lead from the front, drive results, and build a strong, positive team culture. This is not a stepping-stone role — we’re seeking a career restaurant professional ready to take full ownership of a high-volume, full-service restaurant. If you have not successfully led a $3M+ full-service operation, this is not the role for you. NON-NEGOTIABLE REQUIREMENTS • 10+ years as a General Manager in full-service, high-volume restaurants, • NO fast casual / NO fast food backgrounds, • Proven success managing $4M+ in annual revenue, • Expert-level understanding of P&L, labor, and cost controls, • Demonstrated ability to build, develop, and retain strong management teams WHAT SUCCESS LOOKS LIKE Financial Performance • Hit and maintain labor + COGS targets, • Drive top-line sales while protecting margins, • Execute every shift at a high level — no drop-offs, • Maintain consistent food quality, service, and standards, • Build and retain a strong management bench, • Develop leaders — not just staff, • Create a high-energy, hospitality-driven culture, • Resolve issues quickly and professionally, • A hands-on operator — not an office manager, • Leads from the floor, not from behind a desk, • Thrives in high-volume, fast-paced environments, • Direct, accountable, and results-driven, • Full restaurant operations (FOH + BOH alignment), • Hiring, training, coaching, and performance management, • Labor, scheduling, and cost control, • Inventory, ordering, and systems (POS, payroll, etc.), • Competitive salary + performance-based bonus, • Health, Dental, Vision (after 60 days), • Paid Vacation We are building something intentional — strong culture, strong systems, and strong leadership. We’re looking for a true General Manager who is fully accountable, leads decisively, and directly influences the business's success. Requirements:

Job DescriptionDescription: Purpose: The District Manager is responsible for supervising assigned General Managers and company restaurants. They work with the restaurant management teams to improve restaurant operations, sales, profits, and people development to attain guest satisfaction. The District Manager ensures that all activities are consistent with and supportive of the company values and policies and makes an effort to build a respectful and positive culture within their area and stores. Essential Duties and Responsibilities: • Oversee & Develop General Managers within assigned region, • Drive area sales performance and profit by providing support and operational expertise., • Ensure restaurants are 100% staffed at all levels with quality, friendly teams who are scheduled effectively., • Enforce and follow all labor laws and company policies (federal, state and local)., • Ensure the profitability of restaurants by reviewing all weekly and period end paperwork, making sure all controls are in place and all reported numbers are accurate. Provide course correction for items outside the stated goals., • Lead by example and demonstrate enthusiasm, a positive mental attitude, and commitment to company objectives. Motivate your teams to perform at the highest level of their ability., • Increase sales by teaching, training, and coaching teams to provide outstanding service., • Regularly connect with management teams to identify and develop future leaders and their management skills. This consistent and informal review process helps continue company growth and strengthens the area bench through internal promotions., • Ensure a bench of high performing players through the effective execution of all training and development programs., • Participate in self-development processes for company leadership., • Schedule and conduct development area classes, keep the conversation going through coaching and mentorship., • Observe the teams during peak periods to make sure all restaurants are operating at a high level, providing immediate coaching and direction to address any gaps in service or bottlenecks., • Ensure the proper rollout of new LTO/marketing initiatives to include ensuring the completion of team/mgmt LTO training and the completion of all unit program verifications/check-ins during the required timeframe., • Set an example by maintaining an excellent working knowledge/high level of proficiency in the performance of all phases of restaurant operations. Supervise in accordance with established performance and operating standards., • Maintain and improve financial controls by providing support and guidance to the General Managers., • Conduct Daily Business Reviews on every restaurant - call or visit the Manager on Duty in restaurants that have exceptions to teach and coach, • Conduct Weekly/Quarterly audits as directed. Audit inventory at every restaurant minimum once per quarter. Ensure proper inventory levels are on-hand., • Communicate effectively and quickly by phone and email to leadership with responses on all aspects of business., • Communicate and enforce Company policies, procedures, and new initiatives according to company standards. Abide by and enforce all compliance standards, federal, state, and local laws. Follow up on all outstanding issues within a reasonable time frame, communicating any barriers for resolution or issues., • Hold team accountable for maintaining standards and communicate clear expectations of work performance. Utilize coaching, written warnings, and performance improvement plans as needed. Oversee and process all formal reviews according to the performance review schedule., • Work in conjunction with Mosaic Corporate Team to resolve needs, issues, and milestones in decision making processes., • Immediately report and respond to critical issues from outside inspecting sources as needed including but not limited to: Corporate Office, Health Department, Ecosure, OSHA, Fire Marshall, Police, etc. to resolve any issues., • Ensure customer complaints are contacted and the issues resolved within 48 hours of receiving., • Other related duties as assigned Requirements: Education and/or Work Experience Requirements: • Technology Skills including but not limited to: POS back office, MS Word, Excel, Scanning, • Must be ServSafe certified, • High school diploma or equivalent and demonstrated 1+ years “above store” restaurant management in operations -or- 2+ years’ experience as CTM and 2+ years’ experience in restaurant operations as General Manager, • Excellent verbal and written communication skills, • Sound decision making and problem solving, • Desire for personal and professional growth, • Demonstrated restaurant operations experience and ability to lead and develop a high performing restaurant team, • Ability to interview, hire, and train employees, • Demonstrated ability to effectively drive sales, profits, and initiatives to increase brand loyalty, • Ability to safely and successfully perform the essential job functions consistent with company policies and procedures, including meeting qualitative and/or quantitative productivity standards, • Ability to maintain regular and punctual attendance and flexible availability to support a restaurant on short notice. The District Manager must be available during operating hours which includes nights, weekends, and holidays., • Must hold current driver’s license and insurance that covers the employee while driving for work. Must be able to physically drive own vehicle to multiple locations in area on a consistent basis, • Must be able to lift and carry up to 25 lbs, • Must be able to maintain balance to stand and walk for extended periods of time, up to 8 hours a day in environment with hazards including slippery (wet or icy) floors, sharp equipment, and waist level kitchen hazards including fryers and stove tops, • Ability to execute frequent repetitive physical motions such as walking, bending, reaching above head, reaching at waist level, reaching below waist, button pushing, for up to 8 hours a day Mosaic Gold Crown Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. To request reasonable accommodation, contact: Human Resources P: 770-609-8195 ext.104 E:

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for generating revenue by demonstrating product knowledge, suggestive selling and conducting sales transactions with guests in a variety of indoor and open-air locations by performing the following duties: Position Description: • Greets guests with a smile in a professional, friendly and courteous manner., • Possesses full knowledge of all retail products and provides an interactive guest experience through the utilization of suggestive sales techniques and product demonstrations in a positive and outgoing manner., • Exceeds guest expectations by engaging with each individually to provide a personalized shopping experience., • Folds, wraps and bags merchandise., • Processes merchandise sales and returns by operating point-of-sale system and handling large amounts of currency including cash, credit card transactions, travelers’ checks, vouchers and discounts with high efficiency and accuracy., • Practices proper cash handling procedures by utilizing the point-of-sale system, properly organizes money, and counts change back to guests., • Following appropriate checkout procedures including verifying starting cash bank and balancing out at the end of shift., • Stocks, replenishes and retrieves merchandise and supplies., • Ensures all merchandise is ticketed and correctly priced and takes accurate markdowns., • Achieves or exceeds sales goals provided by General Merchandise Manager/Merchandise Store Manager., • Maintains sales floor appearance standards by cleaning floor surface and dusting counters and displays by using appropriate tools., • Completes all opening, running and closing duties as assigned., • Assists in loss prevention by practicing proper security safe guards as outlined during training., • Assists management in training new Staff Members within department when applicable., • Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency., • Adheres to responsible alcohol service established by company policy., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Good written and verbal communication skills., • One year experience in guest service or working in some aspect of the retail industry preferred; or equivalent combination of education and experience., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • Good judgment and decision-making abilities. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, slipping, and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

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