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Salary: $64,000 – $67,000 / year + bonus Location: Chicago Midway International Airport (MDW) Compensation and Benefits: • Base salary: $64,000 – $67,000 per year, • Quarterly performance bonus + annual super bonus, • Health, dental, vision, and life insurance, • 401(k) with company match, • Paid time off and employee assistance program About the Role: Join Gene's Bistro at MDW Airport, a high-energy, full-service restaurant delivering a true Chicago game-day experience to travelers. As an Assistant Restaurant Manager, you will partner with the General Manager to lead daily operations, drive team performance, and ensure every guest receives fast, friendly, and high-quality service in a fast-paced airport environment. This role is ideal for someone who thrives in high-volume hospitality, enjoys leading teams on the floor, and takes ownership of both guest experience and operational execution. Key Responsibilities: • Lead daily restaurant operations, including opening, peak service, and closing, • Coach, develop, and schedule team members to deliver consistent guest satisfaction, • Maintain strong food quality, presentation, and cleanliness standards, • Ensure compliance with all health, safety, and sanitation regulations, • Manage inventory, ordering, and cost controls, • Oversee cash handling and ensure accurate reporting, • Resolve guest concerns quickly and professionally, • Support a positive team culture focused on accountability and performance Qualifications: • 2+ years of restaurant management experience in full-service or high-volume dining, • 1+ year of back-of-house or kitchen leadership preferred, • Experience leading teams, managing labor, and controlling costs, • Knowledge of food safety standards such as HACCP or ServSafe, • Strong communication and leadership skills, • Ability to work flexible shifts, including early mornings, evenings, and weekends Why Join Gene's Bistro at MDW? • Iconic concept: Be part of a Chicago dining experience inside a major airport, • Fast-paced environment: High-volume service that builds strong operational skills, • Career growth: Opportunities to advance within SSP America, • Competitive pay: Bonus potential, and full benefits If you enjoy leading teams, creating great guest experiences, and working in a high-energy restaurant environment, apply today to join SSP America and Gene's Bistro at MDW. SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or any other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

Salary: $64,000 – $67,000 / year + bonus Location: Chicago Midway International Airport (MDW) Compensation and Benefits: • Base salary: $64,000 – $67,000 per year, • Quarterly performance bonus + annual super bonus, • Health, dental, vision, and life insurance, • 401(k) with company match, • Paid time off and employee assistance program About the Role: Join White Sox Bar & Grill at MDW Airport, a high-energy, full-service restaurant delivering a true Chicago game-day experience to travelers. As an Assistant Restaurant Manager, you will partner with the General Manager to lead daily operations, drive team performance, and ensure every guest receives fast, friendly, and high-quality service in a fast-paced airport environment. This role is ideal for someone who thrives in high-volume hospitality, enjoys leading teams on the floor, and takes ownership of both guest experience and operational execution. Key Responsibilities: • Lead daily restaurant operations, including opening, peak service, and closing, • Coach, develop, and schedule team members to deliver consistent guest satisfaction, • Maintain strong food quality, presentation, and cleanliness standards, • Ensure compliance with all health, safety, and sanitation regulations, • Manage inventory, ordering, and cost controls, • Oversee cash handling and ensure accurate reporting, • Resolve guest concerns quickly and professionally, • Support a positive team culture focused on accountability and performance Qualifications: • 2+ years of restaurant management experience in full-service or high-volume dining, • 1+ year of back-of-house or kitchen leadership preferred, • Experience leading teams, managing labor, and controlling costs, • Knowledge of food safety standards such as HACCP or ServSafe, • Strong communication and leadership skills, • Ability to work flexible shifts, including early mornings, evenings, and weekends Why Join White Sox Bar & Grill at MDW? • Iconic concept: Be part of a sports-driven Chicago dining experience inside a major airport, • Fast-paced environment: High-volume service that builds strong operational skills, • Career growth: Opportunities to advance within SSP America, • Competitive pay: Salary, bonus potential, and full benefits If you enjoy leading teams, creating great guest experiences, and working in a high-energy restaurant environment, apply today to join SSP America and White Sox Bar & Grill at MDW. SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or any other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.

The Fifty/50 Restaurant group is currently looking to hire Restaurant Managers for Professor Pizza and Utopian Tailgate.Candidates will be responsible for assisting the General Manager and Assistant General Manager with the overall operation of multiple restaurant concepts within the same business.W

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. Directs the operation of an assigned unit by performing the following duties. Essential Duties and Responsibilities including the following: • Assist in the achievement of budgeted sales and profit., • Develop and maintain professional functional working relationships with IHOP craft employees, corporate and region employees, and customers., • Conduct operations training for craft employees designed to improve unit operations and the guest experience., • Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP., • Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure the quality guest experience., • Execute annual financial, local restaurant marketing, customer service, and human resource objectives, strategies and tactics for unit, as defined by the current Standard Operating Procedures (SOP) and current operations plan., • Manage the restaurant floor such that the focus is placed on regular contact with restaurant customers. Maintain the frequency of customer complaints within acceptable limits and handle complaints in a professional, understanding, and timely manner. Ensure comment cards are in use with your store number and address located at the bottom and acted upon. Do your figure 8’s., • Comply with Federal, State, and local regulations which are applicable to the unit., • Assist in the recruitment, Dine Academy training, coaching and/or corrective action, and retention as defined by the current SOP and operations plan for the unit. Properly document performance problems. Communicate and enforce policies on discrimination and sexual harassment. Maintain crew member appearance and uniform standards., • Ensure food is in compliance with the SOP in areas of recipes, plating, and garnishes. Ensure food is presented well, served at appropriate temperatures and within standard ticket times., • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies., • Ensure the proper operational condition of equipment, building structure, and premises according to regulations and SOP. Maintain the interior and exterior appearance of the restaurant., • Ensure sanitation practices are maintained according to OSHA, Federal, State, and local regulations, and SOP. Ensure that food is properly stored (labeled, dated, rotated) and proper temperatures are maintained. Monitor a deep cleaning schedule. Train employees on proper personal hygiene and food handling., • Ensure safety and security practices as defined by SOP. Keep the frequency of accidents within acceptable limits., • Ensure safety and sanitation practices as defined by the IHOP SOP. Keep the back door of the restaurant as well as the doors to the office, and storerooms locked at all times. Walk-in freezer, walk-in cooler locked at night. Control guest checks and follow proper computer/register/cash handling procedures., • Ensure national and local restaurant promotions. Including the use of the correct POP, posters, and placemats. Keep menus clean and in good condition., • Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis. Maintain timecards, human resources, personnel files with employment, legal, and all other required documents. Directly supervise craft employees at unit. Assists General Manager with overall direction, coordination, and evaluation of the unit; Carries out supervisory responsibilities in accordance with the organizations policies, SOP, and applicable laws. Responsibilities include: Interviewing, some hiring, termination, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; customer satisfaction, addressing complaints, and solving problems. Keeps the General Manager informed. Requirements: Qualifications To provide 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. Education and/or Experience The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, sit, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision. Work Environment The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee frequently works near moving parts and is frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate. Employees must be at least 18 years old to operate kitchen equipment.

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. Directs the operation of an assigned unit by performing the following duties. Essential Duties and Responsibilities including the following: • Assist in the achievement of budgeted sales and profit., • Develop and maintain professional functional working relationships with IHOP craft employees, corporate and region employees, and customers., • Conduct operations training for craft employees designed to improve unit operations and the guest experience., • Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP., • Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure the quality guest experience., • Execute annual financial, local restaurant marketing, customer service, and human resource objectives, strategies and tactics for unit, as defined by the current Standard Operating Procedures (SOP) and current operations plan., • Manage the restaurant floor such that the focus is placed on regular contact with restaurant customers. Maintain the frequency of customer complaints within acceptable limits and handle complaints in a professional, understanding, and timely manner. Ensure comment cards are in use with your store number and address located at the bottom and acted upon. Do your figure 8’s., • Comply with Federal, State, and local regulations which are applicable to the unit., • Assist in the recruitment, Dine Academy training, coaching and/or corrective action, and retention as defined by the current SOP and operations plan for the unit. Properly document performance problems. Communicate and enforce policies on discrimination and sexual harassment. Maintain crew member appearance and uniform standards., • Ensure food is in compliance with the SOP in areas of recipes, plating, and garnishes. Ensure food is presented well, served at appropriate temperatures and within standard ticket times., • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies., • Ensure the proper operational condition of equipment, building structure, and premises according to regulations and SOP. Maintain the interior and exterior appearance of the restaurant., • Ensure sanitation practices are maintained according to OSHA, Federal, State, and local regulations, and SOP. Ensure that food is properly stored (labeled, dated, rotated) and proper temperatures are maintained. Monitor a deep cleaning schedule. Train employees on proper personal hygiene and food handling., • Ensure safety and security practices as defined by SOP. Keep the frequency of accidents within acceptable limits., • Ensure safety and sanitation practices as defined by the IHOP SOP. Keep the back door of the restaurant as well as the doors to the office, and storerooms locked at all times. Walk-in freezer, walk-in cooler locked at night. Control guest checks and follow proper computer/register/cash handling procedures., • Ensure national and local restaurant promotions. Including the use of the correct POP, posters, and placemats. Keep menus clean and in good condition., • Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis. Maintain timecards, human resources, personnel files with employment, legal, and all other required documents. Directly supervise craft employees at unit. Assists General Manager with overall direction, coordination, and evaluation of the unit; Carries out supervisory responsibilities in accordance with the organizations policies, SOP, and applicable laws. Responsibilities include: Interviewing, some hiring, termination, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; customer satisfaction, addressing complaints, and solving problems. Keeps the General Manager informed. Requirements: Qualifications To provide 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. Education and/or Experience The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, sit, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision. Work Environment The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee frequently works near moving parts and is frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate. Employees must be at least 18 years old to operate kitchen equipment.

Job Description General Manager Manages and assumes responsibility for all functions of a Papa John’s restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Ensures compliance with all federal, state and local laws and ethical business practices. Responsibilities * Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John’s standards and accurately reflects the customer’s order. Professionally and promptly respond to all customers concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook. * Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun. * Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community. * Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant’s computerized inventory system to meet sales demands and minimize loss. Manage company’s assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients * High School diploma or GED required. * Serv-Safe/Local or State Food Service Certification preferred * Two years restaurant management or supervision experience preferred * Must have a driver’s license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle and the ability to drive * Skills: Cash management; planning and organization; effective communication "THIS IS A FRANCHISE POSITION At Papa John's, people are always our top priority. Our secret ingredient is YOU! Our employees are much like our toppings. They’re all different, but come together to make the ultimate pizza! Will you be the pepperoni or the banana pepper to our team? Part time & full time positions currently open. We’ll train you on everything you need to know!"

Job Description Dave's Hot Chicken • Dave's Hot Chicken Illinois, • CP 1493 S Randall Algonquin IL LLC, • CP Touhy Skokie IL LLC, • CP Rand Arlington Heights IL LLC5530 W Touhy Ave, Skokie, Illinois 60077, USA Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance The General Manager is responsible and accountable for all Restaurant activities while on duty. The General Manager will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The General Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job Description Restaurant General Manager Description Join the fun-paced world of Dunkin! Seeking experienced Restaurant Managers to develop a dedicated team of individuals who deliver great guest experiences and profitable top line sales. Restaurant General Manager is responsible for the overall operational excellence and maintaining Dunkin' Donuts standards. Restaurant General Manager is generally offered as a full-time opportunity Prior experience as a restaurant general manager, restaurant management, assistant general manager, gm, agm, crew lead, shift lead, supervisor is important to success at this job. Requirements/Responsibilities Restaurant General Manager Requirements: • Must be able to work various shifts per week and be available weekdays and weekends, • Must have 1 or more years of experience, • Be authorized to work in the United States, • Must have reliable transportation, • Be a great teacher and leader, • Help create a positive team environment, • Assist the General Manager to ensure the success of company initiatives You are applying for work with a franchisee of Dunkin' Donuts/Baskin-Robbins, not Dunkin' Brands, Inc., Dunkin' Donuts/Baskin-Robbins or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees.

Job DescriptionSalary: General Manager Postcard About Postcard Postcard is a cafe and music-forward lounge at the intersection of design, hospitality and music inspired by the liminal spirit of travel a space where chance connections can happen, and the air is always humming with possibility. The Role As we extend our operations into an evening cocktail and music lounge, we are looking for a General Manager who understands each daypart and can lead confidently across them both. This is a senior leadership role that works closely with senior leadership to oversee daily operations, develop the team, and hold the standard of the experience from open to close. You are a natural leader, proactive in your communication, and serious about what great hospitality actually looks like in practice. What You'll Do • Oversee daily cafe and bar operations, ensuring a consistent, high-quality guest experience, • Lead, mentor, and manage the hourly team with a genuine investment in their development, • Drive hiring, onboarding, and ongoing training in line with Postcard's standards and SOPs, • Manage inventory, ordering, and supplier relationships, • Maintain financial oversight, including labour management, budgeting, forecasting, and cost control, • Build and manage schedules with a mindful approach to labor efficiency and team workload, • Oversee waste management and ensure operational standards are upheld consistently, • Collaborate on events and brand activations, • Monitor guest feedback and implement improvements where needed, • Build and maintain a team culture grounded in professionalism, accountability, and mutual respect What We're Looking For • 5+ years of experience in cafe, bar, or full-service restaurant management (experience across more than one environment preferred), • Deep knowledge of hospitality operations, including the ability to run the floor independently while balancing the administrative tasks of the role, • Strong financial acumen, including budgeting, labour scheduling, inventory management and cost, • A passion for creating memorable experiences for guests, • Excellent communication skills, with the ability to lead and inspire a team, • Interest in music, food, design, or travel (not required, but celebrated!), • Flexible availability, including evenings, weekends, and holidays, • Ability to lift and carry up to 25 lbs, • Food Handler Certification and ServSafe Alcohol (BASSET) Certification preferred Why Join Us • Competitive salary with performance bonuses, • Health and dental benefits for salaried full-time team members, • Flex days and Paid time off, • Monos product perks and discounts for you, your friends and family What Makes Us Different Postcard is an extension of Monos, a Canadian-founded travel and lifestyle brand rooted in thoughtful design and sustainability. As the brand's first hospitality expression, Postcard is still growing into its fullest expression. If you are genuinely interested in contributing to that evolution, we would love to hear from you.

General Manager or Assistant General Manager in a full-service, high-volume restaurant. We are seeking a dynamic and service-driven General Manager to lead the day-to-day operations of a high-volume, upscale neighborhood steakhouse generating approximately $10 million in annual revenue. This role is

Job Description ABOUT THE COMPANY Playa Bowls is New Jersey's Original Acai Shop, founded in 2014, and our mission is to bring superfruit bowls to the masses using only the freshest, highest quality ingredients while providing a fantastic in-store brand experience. What began as a pair of blenders, a patio table, and a fridge has flourished into a 300-unit operator and franchisor of the leading fast casual restaurant concept. WHAT WE OFFER • Competitive Compensation: General Managers receive a competitive salaried compensation package that reflects their leadership role and responsibilities., • Professional Development: Our comprehensive Playa Bowls training program equips you with valuable leadership and operational skills that support long-term career growth., • Fun Environment: We keep energy high with a fun, upbeat environment where dancing, smiling, and having a good time are part of the job. You’re a positive, driven, and enthusiastic leader with a passion for superfoods, healthy living, and (of course) fruit! As the General Manager of a Playa Bowls shop, you are responsible for overseeing all aspects of store operations, ensuring exceptional guest experience, and leading your team to success. You’ll manage and mentor a full team of Assistant Managers, Shift Leaders, and Team Members, fostering a supportive, high-energy work environment. Your responsibilities include hiring and training new team members, setting and directing daily operations, evaluating performance, and addressing challenges with professionalism and a solutions-first mindset. You’ll uphold company policies and procedures while ensuring compliance with all applicable laws and standards. If you thrive in a fast-paced environment, are passionate about growing teams and businesses, think like an entrepreneur, and enjoy the occasional food pun, we’d love to have you leading one of our shops! WHAT YOU’LL DO • Ensure product consistency, quality, and flavor by regularly checking food items and monitoring preparation standards, • Address and resolve guest complaints regarding food quality, service, and accommodations in a professional and timely manner, • Manage food and beverage deliveries, ensuring accuracy in order quantities and quality of received products, • Collaborate with Human Resources to support the onboarding process for new hires in ADP Workforce Now, including initiating and assigning tasks, sending reminder communications, and addressing any issues or troubleshooting needs., • Supervise food preparation processes, portion sizes, and presentation to maintain company standards, • Monitor financial performance, including payroll, budgets, and expenditures, using appropriate systems and software to ensure financial goals are met, • Utilize scheduling systems to manage Team Members' hours, optimizing labor and ensuring timely food preparation, • Ensure compliance with health, safety, and fire regulations in food preparation, serving, and overall facility maintenance, • Maintain required sanitation records and ensure compliance with government regulations and food safety standards, • Establish and evaluate performance standards for both personnel and customer service to maintain high operational standards, • Review and refine operational processes to improve efficiency, service, and safety, • Step in as needed to assist with food preparation or service tasks, such as restocking, clearing tables, or serving food and beverages, • Oversee food and equipment inventories, conducting weekly inventory checks and ensuring adequate stock levels, • Organize and direct employee training programs, resolve personnel matters, and manage recruitment and performance evaluations, • Order and manage supplies, equipment, and resources to ensure operational needs are met, • Assess staffing requirements and recruit new talent through company platforms (ADP WFN), job fairs, or other recruitment methods, • Coordinate maintenance and repair services, including waste removal and pest control, to keep the establishment running smoothly, • Manage point-of-sale (POS) operations, including cash handling, money counting, and bank deposits, • Complete business and government forms, maintaining records, reports, and safety documentation, • Adhere to company opening and closing procedures, ensuring that all records and operational tasks are accurately maintained, • Customer Service Excellence: A strong understanding of customer service principles, including the ability to assess guest needs, maintain high service standards, and evaluate guest satisfaction to ensure exceptional experience., • Business and Management Expertise: Proficiency in strategic planning, resource allocation, human resources management, and leadership techniques. You’ll effectively coordinate people, resources, and processes to meet business goals and drive success., • Supply Chain Knowledge: A solid grasp of supply chain management, including raw materials, quality control, cost management, and effective distribution to ensure seamless operations., • Personnel and Human Resources Management: Expertise in recruiting, selecting, training, and retaining talent, as well as managing compensation, benefits, labor relations, and performance evaluation processes., • Sales and Marketing Acumen: Knowledge of sales strategies and marketing techniques, including product promotion, market analysis, and sales control to drive business growth and customer engagement., • Effective Communication: Exceptional verbal communication skills, with the ability to convey information clearly and concisely, and a deep understanding of language, grammar, and composition to engage with both team members and guests., • Active Listening: Strong listening skills, with the ability to pay full attention, understand, and respond to others appropriately, ensuring clear and productive conversations., • Critical Thinking and Problem-Solving: The ability to use logic and reasoning to analyze situations, weigh alternatives, and make informed decisions that improve current and future operations., • Mathematical Proficiency: Ability to apply mathematical principles to solve problems, manage budgets, and analyze financial data effectively., • Performance Monitoring: Strong ability to assess and monitor individual and team performance, taking corrective actions when necessary to maintain high standards and improve outcomes., • Equipment Maintenance Knowledge: Experience in performing routine maintenance on equipment and determining when repairs are necessary to maintain smooth operations., • Operational Monitoring and Control: Skilled in overseeing equipment and system operations, ensuring proper functionality to avoid disruptions and maintain efficiency., • Must possess ANAB-accredited Certified Food Protection Manager (CFPM) certification as required under Illinois law, • Must pass the required Playa Bowls Food Safety certification requirement within 3 months of employment if needed, • 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 Inspire and support our communities one bowl at a time. VALUES Real Deal. Playa Passion. Powerhouse. Big Wave Chaser. Dawn Patrol Must work a minimum of 40 hours a week, including weekends and holidays but expected to work as the business dictates. Ideal schedule is 1 opening, 1 closing and 3 mid shifts each week.

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in Washington, D.C., Virginia, Maryland, Colorado, and even more on the way! We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring a General Managers in Chicago! At CYM we consider our GMs to be the CEO of their shop. The General Manager oversees kitchen operations, front-of-house service, the continued development and growth of your team, and the overall profitability of your shop. The GM is always guest-, food-, and team-focused while being a quick thinker front-of-house lover, a skilled communicator, and a motivator. As a GM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of a CYM GM: • Overseeing daily operations of your shop - from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead (if applicable), supervisors, and team members to ensure the best service is provided to our guests with CYM VIBES in mind, • Work with supervisors to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pickups, linens, deep cleaning, and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage, and labor goals, • Recruiting, hiring, training, and conducting a performance evaluation of team members, • Scheduling so that each shift and position is covered to its best ability. If there is an issue (callouts, emergency), the manager is on-call to solve it in the best interest of the shop, • Working in the shop 5 days a week, must be available to work weekends., • Must have transportation to travel between multiple CYM locations in the DMVCompany Core Values & Expectations:, • Vibrant – You are abundantly happy, fun, passionate, playful, and kind, • Integrity – You are honest, caring, real, and always strive to do the right thing and take pride in what you do, • Belonging – You will work as a team to make people feel welcome, • Energy – You are active, proactive, and work hard to make things happen, • Seize the Moment – You make the most of every guest opportunity by saying yes and by trying new things, and by being originalAs a CYM team member, you’ll make an impact by:, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Being yourself and making genuine relationships with other team members and guestsYou’ll be a great addition to the CYM team if you:, • Have 1-2 years of experience in a restaurant management role, • Have a good understanding of P&L, COGS, decision making, process improvement, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification, • Can coordinate multiple tasks such as food and labor costs while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and be willing to lead by example, • Take initiative, you’re proactive and can think of the big picture, • Have a high-energy, positive can-do attitude that thrives in a fast-paced environment, • Treat others with kindness and respect, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently, Proven coaching and leadership skills for a diverse staff, • Can work flexible shifts and schedules, inclusive of weekends and holidays. You’ll love working at CYM because:, • Starting salary: $70,000 and a 20% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day!, • Great benefits (our team agrees!) Health, dental, and vision insurance (for full-time staff averaging 30+ hours/week), 4% employer match 401k, paid vacation, and paid parental leave, Employee Assistance Program, free Call Your Mother staff meals, free fitness and wellness classes, free English/Spanish classes and DuoLingo reimbursement, team building activities, and more., • Never work nights! We open early, wrap up early, and make space for real work-life balance. Our morning and afternoon hours mean you’ll have your nights free to live your life and prioritize what matters most.We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. Powered by JazzHR 5J7YejLoqm

Job Description We're looking for an exceptional Assistant Manager to help lead our restaurant team! As the Assistant Manager, you'll be responsible for helping the General Manager in managing all aspects of our daily operations, from overseeing employees to maintaining inventory and supplies, to ensuring our guests are thrilled with their experience. As part of the financial backbone of our business, you'll be responsible for maximizing profits while keeping costs low. You'll adhere to company standards and service levels to increase sales and minimize expenses, ensuring that all financial and administrative duties are completed accurately and in accordance with company policies and procedures. Some of your responsibilities include: 1)Lead and run excellent shifts. 2) Delivering top quality food. 3) Enjoy customer service the Jersey Mikes way. 4) Using communication skills to motivate team members. 5. Role modeling a sense of urgency. Some of the Assistant Manager expectations are: 1. Work 38+ hours a week., 2. Helping in the hiring and development of our team, 3. Maintain open communication with GM and DM., 4. Lead our team by example. Embracing our standards at Jersey Mikes., 5. Maintain food safety standards What we offer you: 1. An opportunity to advance in a food service career at Jersey Mikes., 2. Excellent benefits with a zero deductible plan., 3. Seasoned professional team positioned to support the needs of our management people., 4. Flexible work schedule which allows accommodation for our team members., 5. 1 week of paid vacation every six months, 6. Participation in the tip share program. Medical, Dental and Vision benefits are offered for this position within six weeks into training program. We use eVerify to confirm U.S. Employment eligibility.

Job Description Bavette's , a part of Hogsalt, is looking for a dedicated and experienced Full Time Assistant General Manager ($90,000-$100,000/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience & Qualifications: * Minimum of 5 years working in a fast paced, full service restaurant. * At least 2 years of experience in a management role. * Ability to identify problems and be solution-oriented in regards to service and restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Service Director or Vice President of Service & Operations. * Must be able to frequently lift items weighing up to 50 pounds. Duties & Responsibilities: • Lead service on the floor, acting as the primary presence for guest engagement, team support, and overall problem resolution;, • Manage up to 5 shifts a week; a mix of opening and closing shifts will be expected, including holidays. The average workweek is approximately 50 hours a week., • Set the tone for hospitality modeling warm, anticipatory service and coaching the team in real time;, • Manage pacing, flow, and table turns to maintain both guest satisfaction and restaurant goals;, • Maintain & progress all areas of service in the restaurant;, • Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation;, • Monitor dining room cleanliness, ambience, and readiness across all dayparts;, • Communicate professionally and confidently with guests, employees, and leadership., • Maintain relationships with regular guests and assist with their needs;, • Complete general administrative tasks including opening and closing duties, processing refunds, and maintaining restaurant facilities and supplies;, • Help track labor, comps/voids, and other controllable costs with accuracy and integrity;, • Support revenue strategies through upselling training, menu knowledge, and service pacing;, • Assist with all training for front-of-house staff, including updating training materials and maintaining ongoing development for team members;, • Communicate cross-departmental updates, issues, and wins proactively and consistently;, • Participate in weekly leadership meetings and contribute solution-focused insights;, • Collaborate with the culinary, beverage, and fellow service leaders to run an efficient & cohesive restaurant;, • Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position;, • Schedule subject to modification or approval by the General Manager or Service Director. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Please apply directly to this ad.

Job DescriptionDescription: About Us: 16 On Center Chicago owns and operates several live music venues, third-party production, restaurants, bars, and food halls across Chicago and New York. Join the team of one of the country's leading independent promoters. Our most effective service to our community comes from a team with a diverse mix of minds, backgrounds, and experiences. 16 On Center actively seeks a diverse applicant pool and encourages candidates of all backgrounds to apply. We provide equal opportunities to all employees and applicants for employment, without regard to race, religion, color, age, sex, national origin, sexual orientation, gender identity, genetic information, neurodiversity, disability, veteran status, or any other characteristic protected by law. Position Summary As the Service Operations Manager at Moneygun, you are responsible for ensuring service and hospitality are running smoothly across all areas of the operation. This role serves as a direct supervisor and key resource for the bar, kitchen, and security teams, providing guidance and hands-on support as needed. You are consistently present on the floor during service, using the company’s mission and guiding principles to inform decisions and help shape team culture. You also partner with the General Manager, 16OC Beverage Director, and shared services team to support event programming and activations. Additional Responsibilities Include but Are Not Limited To: Leadership • Act as a standard bearer for the Moneygun brand, serving as the host of the party during service and ensuring all hourly staff reflect the same FOH “hospitotally” and level of service, • Maintain a consistent, professional presence as a leader for the team, • Partner with the GM and AGM to execute regular training sessions to build the service team’s knowledge and skill set, • Support and build relationships with brand partners and distributors, • Lead shifts as Manager on Duty (MOD) 3–5 times per week, including a mix of opening and closing shifts, ensuring strong execution and timely resolution of issues, • Support the GM with scheduling, ensuring schedules are posted at least two weeks in advance, • Maintain and update SOPs and operational documents as needed, • Ensure efficient and consistent opening and closing procedures, with clear ownership across the team, • Oversee cleanliness and organization across all FOH and BOH spaces, • Attend weekly manager meetings and follow through on assigned action items, • Execute beverage activations and partnerships, including holidays, menu features, and special events, • 3+ years of experience managing people in a hospitality environment, • Experience working floor service and leading shifts as Manager on Duty (MOD) in a bar or restaurant setting, • Availability to work nights and weekends, including MOD shifts, • Strong interest in building community within teams and creating a positive guest experience, • Experience hiring, training, and developing team members, • Experience creating and maintaining SOPs across bar operations, • Familiarity with Toast POS is a plus, but not required, • Ability to stand and walk for extended periods of time, • Ability to lift and carry up to 25–50 lbs as needed, • Comfortable working in a fast-paced, high-volume environment, including late nights and loud settingsPosition Details & Benefits, • Job Type: Full-time, Exempt, • Compensation: $70,000 - $80,000, • Benefits: Health insurance with employer contribution; voluntary dental, vision, short-term, • disability, accident, and hospital coverage; employer-paid life insurance; voluntary life insurance; 401(k) retirement plan with company match; paid parental leave after 1 year of service; Transit benefits through a pre-tax payroll deduction program; unlimited PTO, • Dining discounts at 16 On Center properties and complimentary or discounted tickets to shows at 16 On Center venues, including Salt Shed, Thalia Hall, SPACE, and Empty Bottle, subject to availability.

Job Description Floor Manager – Hawksmoor Chicago Chicago is the historical powerhouse of American beef, and when Hawksmoor found out about an actual powerhouse building, it felt like fate. We set out eyes on Chicago and found ourselves a home to settle into. The LaSalle Street Cable Car Powerhouse is a beautiful, designated landmark, initially opened in 1887, in the heyday of Chicago’s cable car system. We restored some original features to their former glory and, at the same time, breathed new life into the space. Reporting to the Assistant General Manager, we’re looking for a Floor Manager to join our team Work somewhere awesome:. Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. Key responsibilities of the role include: To be responsible for the running of the restaurant, including, but not exclusively: • Delivering excellent team service & hospitality, • Oversee the training and education of staff on the finer points of service, • Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates A good understanding of: • All products both food and beverage., • Sanitation and safety laws, • Systems, including OpenTable, Aloha and others. To be considered for the role you will have: • Extensive experience running some of the best restaurant floors in Chicago., • Experience launching and opening restaurants in Chicago and the US., • Comfortable and experienced with high volume businesses in terms of both covers and revenue., • Excellent floor management and supervisory skills., • Good under pressure., • Ability to create an incredible culture and work ethic within your team., • Exemplary product knowledge of food and beverage., • Excellent leadership skills with ability to teach, coach and train all FOH employees., • Experience in all Chicago Health and Safety and Food Hygiene Practices and Standards. We use eVerify to confirm U.S. Employment eligibility.

Job Description Happy Camper Job Posting: Assistant General Manager About the Company: We are the marinara-muddled minds behind Chicago’s Happy Camper, Homeslice, and Paradise Park! Our restaurants are wall to wall with lights, murals, and vignettes for the perfect gram. We are known for our art inspired spaces, delicious food and great vibes. Our brand is glued together by our company culture. Currently, we are looking for other folks who are enthusiastic about being part of our team and growing our ever-evolving brand. Many of our employees have been with the company from the first installment of the brand. Our careers feel like a life purpose for many of us and a common thread is that we pay a distinct amount of attention to detail in creating this atmosphere. The ideal candidate wants to really enjoy their work environment and the people they work with. With a restaurant group expanding as rapidly as we have, we need someone who is self-motivated, and willing to take initiative. Job Summary: The Assistant General Manager will assist the General Manager to oversee and manage the daily operations of the restaurant, as well as, take on additional duties as assigned. This role has varying hours required ranging between 9:00am -4:00am (Monday - Sunday). Additional hours as needed. Our ideal candidate is someone who has an entrepreneurial spirit, is a self-starter, and wants to work in an environment where they can contribute to the growth and success of the company. A successful candidate will take on a key leadership role in a dynamic and fast-paced hospitality company. The role provides an opportunity to fast track your growth and development in an organization with a mission that has real positive social impact, in addition to aggressive business goals. This place is packed with energy, creativity, and outbursts of hilarity. We also settle in and get a lot done in an open and collaborative, but focused environment. We highly value creating a company that represents diversity across many lines, including race, ethnicity, religion, sexual orientation, age, marital status, disability, gender identity, sex, and country of origin, national origin or ancestry, citizenship status, age, physical or mental disability unrelated to ability, sexual orientation, military status or unfavorable discharge from military service. Duties/Responsibilities: • Assists in hiring and training staff, • Ensure guest satisfaction, resolve conflicts and complaints as they arise, • Contribute to the positive company culture and continue to cultivate regulars, • Communicate with HR and accounting regarding invoicing and payroll, • Double check all orders that come in, • Knowledge of the food menu and table numbers, • Collect payments whether in cash or credit, • Issue refunds, and price adjustments, • Proficiency in Toast POS and OpenTable, • Strong communication and time management skills, • Customer satisfaction-oriented, • Manage menus in house and through third party deliver apps (i.e., Doordash, UberEats, Caviar, Postmates and Grubhub) Customer satisfaction-oriented, • Manages and oversees scheduling, adjusts schedules on the fly when needed, • Handles disciplining and terminating employees in accordance with restaurant policy, • Preforms daily health inspections and oversees food handling, • Frequent quality control checks on food, • Ensure compliance in accordance with capacity and liquor regulations, • Manages liquor, beer and wine inventory and works with BOH for purchases of food and supplies, • Manages swag inventory and communicates order needs with brand manager, • Conducts daily checks of restaurant and equipment to ensure compliance with health, safety, food handling and hygiene standards., • Schedules routine maintenance and service on equipment, calls in repairs as needed., • Strong supervisory and leadership skills, • Excellent interpersonal skills with a focus on customer service, • Excellent time management and organizational skills, • Decision making and problem-solving skills; able to identify and analyze problems and offer solutions., • Responds well to feedback and constructive criticism, • Able to professionally communicate information to others and actively listens, • Ability to provide top notch customer service in a fast-paced environment, • Able to stand for extended periods of time, • Able to safely lift and easily maneuver trays of food when necessary, • ServSafe Manager Certification required, • Basset Certification required Ability to communicate orally with customers, management, and other co-workers, both individually and in front of a group is crucial. Regular use of the telephone for communication is essential. Must be able to exert well-paced and frequent mobility for periods of up to 10 hours or as needed. High levels of noise from music, customer and employee traffic. Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish. Schedule: • Day shift and Night shifts, • Monday to Sunday, • Nights and Weekends Compensation: $75-85,000 Company Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts Department: Front of House Operations Reports to: General Manager, DO, COO Status: Salary FLSA Code: Exempt Location: Chicago Happy Camper is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. Powered by JazzHR MdQG3nIby7

Job Description Overview At Noodles & Company, our mission is to nourish and inspire every team member, guest, and community we serve. We are hiring an Assistant General Manager to lead, coach, and work alongside our teams to deliver great food and welcoming guest experiences. We know noodles, and we know how great food and genuine hospitality bring people together. Our Assistant General Managers help make that happen through steady execution, teamwork, and leading by example. Whether you’re supporting your team during a busy rush, overseeing daily operations, or creating a positive and accountable environment, your leadership helps shape the experience guests return for. If you’re ready to grow your leadership skills and take the next step in your restaurant career, apply today. After your interview, we’ll treat you to a complimentary meal (up to $10 value), because every great connection starts with great food. Why Choose Noodles & Company? We offer a place to learn, grow, and build confidence, with perks designed to support both work and life: • Join a supportive restaurant leadership team where your voice matters, • Competitive pay, plus QUARTERLY BONUS, • Paid time off, including PTO, health days, holidays, and more, • Parental leave and adoption or surrogacy benefits, • Optional early access to earned pay when you need it, • Meal and lifestyle discounts, including event tickets and cell phones, • Tuition assistance and scholarships, • Recognition programs that celebrate your achievements, • Free mental health, legal, and financial resources to support your well-being, • Medical & pharmacy, dental, vision, and pet insurance, • 401(k) with employer match and stock purchase discounts, • Leadership development programs to fuel your growth with us, • Free online Spanish and English courses, • Noodles Resource Groups – inclusive communities that foster belonging, build connections, and support your personal and professional growth What You Bring to the Table As an Assistant General Manager, you play a key role in driving restaurant success by: • Bringing a minimum of one year of management or leadership experience (required)., • Experience in food service, retail, hospitality, or hotel management (preferred)., • Leading a high-performing team alongside the General Manager to deliver operational excellence., • Providing an exceptional guest experience and fostering a welcoming, supportive environment., • Demonstrating conflict-resolution skills and strong verbal and written communication skills., • Recruiting, hiring, training, and managing restaurant team members and shift managers., • Identifying high-potential talent and supporting growth through ongoing development and recognition., • Following operational, inventory, and food safety procedures to maintain consistent restaurant standards., • Assisting with scheduling, labor management, expense control, and local restaurant marketing efforts., • Leading with a culture of food safety that meets company standards for food quality, safety practices, and cleanliness., • Working 45 hours per week on a variable schedule, including opening, mid, and closing shifts, as well as weekends and/or holidays. (Current scheduling expectations include 1 opening shift, 2 mid shifts (11am–8pm), 1 closing shift, and 1 additional shift based on restaurant needs. These expectations may change depending on business needs.), • Meeting the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation., • Obtaining and maintaining any required food-safety licenses or certifications in accordance with local, state, and federal regulations., • Must hold a valid driver’s license, as occasional driving may be necessary., • Must be at least 18 years old. Noodles & Company is an Equal Opportunity Employer and a Military Friendly workplace. We encourage Veterans and their spouses to apply. We are proud to be recognized on Forbes’ Best Employers for Diversity, Forbes’ Best Employers for Women, and Forbes’ Best Employers for Company Culture lists, and are committed to creating a workplace where Noodlers feel supported, respected, and able to bring their full self to work. Application Deadline: Recruiting timelines vary by role, but all positions at Noodles & Company remain open for applications for at least 3 days from the posting date. This role is currently open and accepting applications.

Job Description DineAmic Hospitality Assistant General Managers are responsible for assisting with the day-to-day operations of all (FOH) front of house and (BOH) back of house team members at one of our venues. The Assistant General Manager will collaborate with the General Manager to help drive sales, manage costs, deliver an exceptional guest experience, and create a high-performance, team-oriented workplace culture. The ideal candidate will have at least 5 years of management experience in a full-service, high-volume restaurant; creative ideas to drive sales and repeat business; and the capability to recruit, train, discipline, and develop team members. General Functions + Responsibilities • Collaborate with General Manager to meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements., • Support restaurant goals in all areas of operations to achieve the desired volume growth and optimum profit; Drive sales and repeat business by building rapport and establishing relationships with guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste., • Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience; Maintain guest service by helping wait staff with table preparation and food delivery., • Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service., • Accomplish restaurant human resource objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis., • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations., • Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements., • Other duties assigned as needed Experience + Education Requirements • At least 5 years of full-service management experience in a high-volume restaurant required, • Experience managing multiple units and/or opening a new store preferred, • Bachelor’s Degree preferred, • Proven track record of delivering results in a complex, fast-paced environment., • Demonstrated leadership capability to build strong teams and achieve business goals, • Ability to plan and set goals and communicate direction to others., • Valid Allergen, Sanitation and ServSafe Certifications required Physical Requirements + Work Environment • Prolonged periods of standing and walking throughout the restaurant and kitchen areas., • Ability to lift, move, carry, and transport up to 40 pounds regularly, and up to 50 pounds occasionally., • Frequent bending, reaching, kneeling, and stooping., • Ability to operate standard restaurant and office equipment, including POS systems, telephones, and computers., • Ability to clearly communicate verbally and in writing in a noisy, fast-paced environment., • Fast-paced, high-energy hospitality environment that may include exposure to variable temperatures (hot and cold), humidity, loud noise, and kitchen equipment., • Requires a flexible schedule including nights, weekends, and holidays as necessary to meet the needs of the business. Core Competencies • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match

Job Description Dave's Hot Chicken 5530 W. Touhy Ave. Skokie, IL 60077 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance The Assistant General Manager is responsible and accountable for all Restaurant activities while on duty. The Assistant General Manager will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Assistant General Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers"About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read ""East Hollywood's Late Night Chicken Stand Might Blow Your Mind."" Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada."

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Free uniforms, • Manage and oversee the entire restaurant operation, • Deliver exceptional guest services, • Ensuring guest satisfaction, • Plan new and update existing menus, • Plan and develop the overall restaurant marketing strategy, • Manage restaurants tech stack., • Respond efficiently to customer questions and complaints, • Organize and supervise shifts, • Manage and lead staff, • Develop hourly and salary staff, • Hire new employees, • Terminate employees when necessary, • Training and evaluate staff performance, • Manage food cost, forecast requirements, and maintain inventory, • Manage restaurant supplies including smallwares, • Control costs and minimize waste, • Create and nurture a positive working environment, • Implement innovative strategies to improve productivity, sales, and food quality.JOB REQUIREMENTS:, • Ideally, 5+ years of experience as a Restaurant General Manager or similar role, • Ideally, 5+ years of experience customer service management, • Extensive food and wine knowledge, • Computer literacy, • Familiarity with restaurant management software, • Experience in event planning, • Strong leadership, motivational and people skills, • Good financial management skills, • Critical thinker and problem-solving skills, • Team player, • Good time-management skills, • Great interpersonal and communication skill s, • Culinary school diploma or BS degree in Business AdministrationComplete our short application today!

Job DescriptionDescription: The job descriptions have been created and utilized from International House of Pancakes, Inc. (IHOP Corporation) Standard Operating Procedures and utilized by this franchise organization. Directs the operation of an assigned unit by performing the following duties. Essential Duties and Responsibilities including the following: • Assist in the achievement of budgeted sales and profit., • Develop and maintain professional functional working relationships with IHOP craft employees, corporate and region employees, and customers., • Conduct operations training for craft employees designed to improve unit operations and the guest experience., • Perform Food Safety Evaluations (FSE), LTO Training, A/B Status, Operations Excellence (OE), Health Department Inspections (HDI) per the IHOP SOP., • Execute the Guest Relations for NGC – Normalized Guest Complaints Index per the IHOP SOP to ensure the quality guest experience., • Execute annual financial, local restaurant marketing, customer service, and human resource objectives, strategies and tactics for unit, as defined by the current Standard Operating Procedures (SOP) and current operations plan., • Manage the restaurant floor such that the focus is placed on regular contact with restaurant customers. Maintain the frequency of customer complaints within acceptable limits and handle complaints in a professional, understanding, and timely manner. Ensure comment cards are in use with your store number and address located at the bottom and acted upon. Do your figure 8’s., • Comply with Federal, State, and local regulations which are applicable to the unit., • Assist in the recruitment, Dine Academy training, coaching and/or corrective action, and retention as defined by the current SOP and operations plan for the unit. Properly document performance problems. Communicate and enforce policies on discrimination and sexual harassment. Maintain crew member appearance and uniform standards., • Ensure food is in compliance with the SOP in areas of recipes, plating, and garnishes. Ensure food is presented well, served at appropriate temperatures and within standard ticket times., • Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies., • Ensure the proper operational condition of equipment, building structure, and premises according to regulations and SOP. Maintain the interior and exterior appearance of the restaurant., • Ensure sanitation practices are maintained according to OSHA, Federal, State, and local regulations, and SOP. Ensure that food is properly stored (labeled, dated, rotated) and proper temperatures are maintained. Monitor a deep cleaning schedule. Train employees on proper personal hygiene and food handling., • Ensure safety and security practices as defined by SOP. Keep the frequency of accidents within acceptable limits., • Ensure safety and sanitation practices as defined by the IHOP SOP. Keep the back door of the restaurant as well as the doors to the office, and storerooms locked at all times. Walk-in freezer, walk-in cooler locked at night. Control guest checks and follow proper computer/register/cash handling procedures., • Ensure national and local restaurant promotions. Including the use of the correct POP, posters, and placemats. Keep menus clean and in good condition., • Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis. Maintain timecards, human resources, personnel files with employment, legal, and all other required documents. Directly supervise craft employees at unit. Assists General Manager with overall direction, coordination, and evaluation of the unit; Carries out supervisory responsibilities in accordance with the organizations policies, SOP, and applicable laws. Responsibilities include: Interviewing, some hiring, termination, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; customer satisfaction, addressing complaints, and solving problems. Keeps the General Manager informed. Requirements: Qualifications To provide 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. Education and/or Experience The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, sit, and hear. The employee is required to frequently use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or moved up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision. Work Environment The work environment characteristics described here are representative to those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee frequently works near moving parts and is frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate. Employees must be at least 18 years old to operate kitchen equipment.

Job Description We're looking for an exceptional Assistant Manager to help lead our restaurant team! As the Assistant Manager, you'll be responsible for helping the General Manager in managing all aspects of our daily operations, from overseeing employees to maintaining inventory and supplies, to ensuring our guests are thrilled with their experience. As part of the financial backbone of our business, you'll be responsible for maximizing profits while keeping costs low. You'll adhere to company standards and service levels to increase sales and minimize expenses, ensuring that all financial and administrative duties are completed accurately and in accordance with company policies and procedures. Some of your responsibilities include: 1)Lead and run excellent shifts. 2) Delivering top quality food. 3) Enjoy customer service the Jersey Mikes way. 4) Using communication skills to motivate team members. 5. Role modeling a sense of urgency. Some of the Assistant Manager expectations are: 1. Work 38+ hours a week., 2. Helping in the hiring and development of our team, 3. Maintain open communication with GM and DM., 4. Lead our team by example. Embracing our standards at Jersey Mikes., 5. Maintain food safety standards What we offer you: 1. An opportunity to advance in a food service career at Jersey Mikes., 2. Excellent benefits through BCBS with a zero deductible plan., 3. Seasoned professional team positioned to support the needs of our management people., 4. Flexible work schedule which allows accommodation for our team members., 5. 1 week of paid vacation every six months, 6. Participation in the tip share program., 7. Daily Pay Medical, Dental and Vision benefits are offered for this position within six weeks into training program. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description We are growing and need amazing people at America's #1 Pizza Brand. Working at Domino's is about more than just great food. At Domino's, we take pride in serving our community based on a winning recipe of positivity, hospitality and performance. As a TEAM, we create experiences by bringing a contagious energy level and enthusiasm for making, baking and taking America's Favorite Pizza. Job Description Assistant Manager / Manager in Training Position Summary: This position is responsible for managing restaurant operations, in partnership with or in the General Manager's absence. You'll support the company by maintaining an excellent working environment through leadership, direction, on-the-spot feedback, training & development. Our focus is always on a positive workplace culture that consistently delivers excellent service and food quality while ensuring compliance with Brand standards & policies, procedures, image standards, sanitation and regulatory requirements. This all starts with you Leading by Example. You are responsible for everything that happens during your shift. You must set the example following all policies and procedures and expect the same from your crew. KEY DUTIES / RESPONSIBILITIES • Leading daily activities to achieve excellence in restaurant operational performance, • Provide great product quality and maintain fast, accurate service, provide great customer service, • Maintain Brand image by ensuring product quality, restaurant cleanliness and maintenance, • Respond to customer questions, concerns and complaints in a timely and professional manner to ensure positive resolution and customer recovery, • Prepare product; operate all equipment; manage food and labor costs, • Assigning & delegating tasks and activities to other members of the Team, • Take inventory and complete associated paperwork, • At least 18 years of age with a valid driver's license with safe driving record meeting Brand standards and a reliable vehicle with insurance listing you as an authorized driver., • Available to work most evenings and weekends. That is when our customers need us., • Ability to work a consistent schedule with no (or very few) last minute changes or call offs., • High school diploma or equivalent education is preferred., • Fluent in English and Spanish so that you can communicate with our customers., • Recent and verifiable employment within the most recent 12 month period., • Previous retail or QSR experience is preferred but not required. We can train you for the job skills. Skills/Knowledge/Abilities: Good interpersonal, problem-solving and collaboration skills. Effective verbal and written communication skills; highly motivated and organized. Demonstrates integrity and ethical behavior. Will do the right thing when no one is watching. Can take direction from individuals in higher-level positions. Comfortable working in a fast-paced environment with proven ability to coach, train and motivate the store Team. Must be ServSafe certified within 45 days from date of hire. Physical Requirements include: Ability to lift equipment and cases of product weighing approximately 10-50 lbs. Must be able to speak and hear clearly on the telephone and in person. Must be able to operate a computer, desktop, tablet, etc. Additional Information Benefits: Pay Range: $16.20/hr up to $18.50/hr. Overtime available. Full time from $$32,400 to $44,000 Schedule - Flexible scheduling Perks - Free on-duty meals, 50% off pizza, fun work environment and opportunities for growth, Paid Leave and Medical for eligible team members Company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly. All your information will be kept confidential according to EEO guidelines.

Job Description Working alongside a high profile and prestigious team, The Peninsula Chicago is seeking an In-Room Dining Manager to join our food & beverage team to achieve the company's objectives and create a memorable guest experience. • Be a part of a Five Star Five Diamond luxury brand., • Work with a busy, fast-paced environment., • Earn sick time per Chicago policy. Key Accountabilities • Responsible for all activities of In-Room Dining, which includes but is not limited to staff scheduling, delegation of job tasks, monitoring and supervision of service., • Possess management ability that ensures a successful handling of In-Room Dining., • Hire, train, mentor, motivate, supervise and discipline all department employees., • Initiate and maintain a friendly yet discreet and unobtrusive service to all guests., • Ensure consistency of correct service standards for all meal periods to be followed by all staff members., • Understand all food and beverage items ordered, including ingredients, methods of preparation and proper service., • Control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment., • Utilize the POS and HOTsos systems as per policies and procedures in place. General Requirements • Must have at least 2 years F&B and managerial experience in an upscale establishment., • Good knowledge of food and general knowledge of beverages, including wines and cocktails., • Ability to multi-task., • Impeccable grooming and excellent presentation., • Good physical strength and stamina - ability to carry trays of food and stand on feet for long periods of time and ability to lift, carry, and balance up to 25 lbs. Benefits We Offer • 10 vacation days per year, • 9 paid holiday days per year, • 5 Chicago Paid Sick Leave days per year, • 5 Chicago Paid Leave days per year, • Complimentary employee meals, • Discounted parking, • Discounted and complimentary room nights at The Peninsula Hotels, • 50% restaurant discount, • 50% discount on spa services, • 25% discount on spa retail, • 80% company-paid medical, dental, and vision coverage., • Complimentary life insurance, • Complimentary long-term disability, • Retirement plan with 5% company match. We are delighted to receive your resume for further consideration. As we anticipate a large number of applications, we look forward to connecting with candidates that meet our various role qualifications. To be considered for the position, you must have work authorization in the United States. The salary range for this position is $70,000-75,000 per year.

Restaurant General Manager Compensation: $85,000 - $95,000+ bonus + full benefits + 401(k) Cuisine: Upscale Italian / American On behalf of a well-known hospitality group, we are hiring for one of their reputable, design-driven restaurants located inside a prominent lifestyle hotel in Chicago. About the Role We are seeking an experienced and dynamic Restaurant Manager/GM to lead operations at an upscale restaurant within a well-established lifestyle hotel. This role requires strong leadership, exceptional guest-service standards, and the ability to drive both team performance and financial results. Key Responsibilities • Oversee day-to-day restaurant operations while ensuring an elevated guest experience., • Lead, train, and motivate a team of 20–30 front-of-house employees., • Manage scheduling, coaching, performance reviews, and staff development., • Maintain high service standards, hospitality excellence, and brand consistency., • Partner closely with the culinary team to support seamless service and menu execution., • Ensure adherence to all health, safety, and operational compliance standards., • Represent the group’s culture and hospitality values while driving business success. Ideal Candidate • Proven experience as a Restaurant Manager or General Manager in upscale dining., • Strong leadership, communication, and team-building abilities., • Familiarity with Italian/American cuisine preferred., • Skilled in high-volume or hotel-restaurant operations., • Chicago-area candidates strongly preferred.

Our client is seeking a District Manager to oversee a small group of restaurant locations in the downtown Chicago market. This is an excellent opportunity for a strong operator who is ready to step into multi-unit leadership, or for an early-stage multi-unit leader looking to grow with a nimble, people-focused brand. This role is best suited for someone who is highly operational, development-oriented, and comfortable working in a lean environment where leaders stay close to the business. The right person will know how to coach General Managers, build strong teams, drive execution, and balance day-to-day operational priorities across multiple locations. Responsibilities: • Oversee operations across approximately four to five restaurant locations within the district, • Visit all locations regularly and adjust time spent in each store based on business needs, • Conduct store assessments and operational audits, then communicate strengths, gaps, and action plans to leadership teams, • Drive continuous improvement in guest experience, cleanliness, food quality, safety, training, and procedural execution, • Coach and develop General Managers to lead strong teams, improve performance, and build bench strength, • Support succession planning through recruiting, hiring, development, and retention efforts across the district, • Analyze store performance, sales trends, labor performance, and operational metrics to identify opportunities for improvement, • Partner with store leaders to drive sales growth and improve profitability through strong execution, • Support local store marketing efforts and other field-based initiatives as needed, • Help maintain labor efficiency and staffing health while ensuring stores are positioned to meet operational goals, • Serve as a liaison between field operations and the support team, • Reinforce company policies, compliance standards, and applicable labor laws, • General Managers are well coached, accountable, and developing their teams effectively, • Stores are executing consistently and improving performance through strong operational leadership, • The district is staffed appropriately and leadership bench strength is improving, • The leader is visible in the business, engaged with teams, and able to shift priorities as needed, • Strong restaurant operations background, ideally in fast casual, quick service, or similar high-volume environments, • Experience as a tenured General Manager, multi-unit General Manager, Area Manager, or early-stage District Manager, • Demonstrated ability to lead through others, especially by developing General Managers and store-level leaders, • Strong time management and prioritization skills across multiple locations, • Comfortable operating in a leaner, more hands-on environment without heavy corporate infrastructure, • Able to balance people development, operational execution, and business performance, • High school diploma or equivalent required, • 5+ years of restaurant operations leadership experience at the store level or above-store level, • Multi-unit exposure strongly preferred, • Fast casual or quick service experience preferred, • Strong people leadership, coaching, and team development skills required, • Must be able to pass a background check, • Must be willing to work a variety of days and times based on business needs, including evenings and weekends, • Must have reliable transportation to travel between locations within the district, • Must be able to provide or obtain required food safety certifications prior to start, • Must be authorized to work in the United States, • Base salary in the $70,000 to $75,000 range, • Bonus opportunity tied to store growth and sales performance, • Health benefits, • 401(k), • Phone allowance, • Company-provided computer, • Career growth opportunity within a developing organization

We’re seeking an experienced and visionary General Manager to escape the concrete jungle and lead the entire operation of a premier upscale dining destination in the outdoor wonderland near Rhinelander, WI. This role requires an ownership mindset that combines exceptional hospitality standards with strong operational leadership. You will serve as the public face of the restaurant and small lodging component. You will be responsible for cultivating a high-performing team, delivering exceptional guest experiences, and upholding the highest standards of quality, hospitality, and operational efficiency with the rugged, adventurous spirit of Wisconsin’s Northwoods. We welcome applications from both individuals and qualified partners interested in jointly managing the property. This unique opportunity is well-suited for a dynamic duo who can collaboratively oversee daily operations, bring complementary strengths to leadership, and fully immerse themselves in the lifestyle and culture of the Northwoods. Key Responsibilities: • Leadership & Culture: Recruit, train, and inspire a high-performing front-of-house and back-of-house team., • Entrepreneurial Growth: Drive revenue through innovative marketing, local partnerships, and impeccable financial management., • Operational Excellence: Oversee daily operations, ensuring every detail exceeds guest expectations., • Community Engagement: Become a staple of the Tomahawk community, building relationships with locals and seasonal visitors alike. Position Requirements: • A Proven Leader: You have 5+ years of management experience in upscale or fine dining., • An Entrepreneur: You don’t wait for instructions; you see a problem and solve it, or see an opportunity and seize it., • Hospitality-Obsessed: You understand that true luxury is found in the details and the warmth of the welcome., • A Lover of the North: You appreciate the WI Northwoods lifestyle. Whether it’s fishing the Wisconsin River, hiking the trails, or snowmobiling in the winter, you value a life lived outdoors. Compensation Package Details: • Base Salary: $75,000 - $100,000, • Bonus: Performance-based bonus program, • Benefits: Health Insurance Stipend and 2 weeks PTO, • Relocation: Negotiable, based on needs, • Lifestyle: Premier outdoor recreation area (lakes, snowmobiling, fishing) If you’re passionate about hospitality and ready to make an impact in a unique Northwoods setting, we want to hear from you.

The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, ensuring excellence in guest experience, team performance, and operational execution. We are in search of a highly motivated, detail-oriented Assistant General Manager to lead our newest concept&nbs

As a Sous Chef, you will be working closely with the Executive Sous Chef and General Manager in overseeing and executing the vision of the restaurant. The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef. A Sous Chef will be responsible for

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

Job DescriptionSUMMARY DESCRIPTION: Arlo Hotels, an independent lifestyle hotel brand, is now seeking a dynamic Chef de Cuisine. Are you passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more.” The role of the Chef de Cuisine is a vital position to the success of the overall culinary operation. This role is responsible for maintaining standards of cleanliness, food quality, labor, and food costs across all food outlets. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations, • Displays honesty & integrity, • Delivering outstanding service creates memorable experiences., • Manages the day-to-day operations of the kitchen., • Strong written communication, • Provides quality customer service., • Works in a professional environment SPECIFIC DUTIES, • Oversee all production schedules, • Oversee all Back of House overtime, • Maintain the food cost of all culinary operations to the company standards., • Maintain labor costs of all culinary operations to company standards., • Oversee all aspects of scheduling and payroll, • Must continually speak with purveyors to get the best price for the best ingredients possible, • Oversee all food outlets: Restaurant, Roof top, Banquet (BEO), General Store, and Lobby Bar, • Taste all prep for their service and ensure a consistent standard are upheld, • Oversee DOH and temperature checklists 3 times daily, • Coordinate with the Kitchen Manager on issues, concerns, and thoughts to continually improve the restaurant, • Establish a training schedule for new cooks and Sous Chefs., • Inspire and set a positive tone in the kitchen., • Write up and coaching forms for their workgroup, • Primary teacher for new hire trainees during their service, • Perform biannual employee evaluations in their workgroup, • Confirm all food presented during service is correct, • Overseeing the expediting of their service, • Responsible for maintaining an Illinois Department of Health ‘A’ Level Facility., • Overseas, all product ordering, • Responsible for maintaining an up-to-date Food Handler's permit, • Recruit and interview new cooks, • Perform a weekly inventory and submit to accounting, • Responsible for maintaining an up-to-date Food Handlers Permit., • Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follows and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Must have 10 years + cooking/management experience in a high-volume restaurant or hotel kitchen, • Must have 5 years, • Must be proficient in the English language (both speaking and writing), • No smoking while in the workstation., • Must be able to lift 50 lbs., • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have great knife skills in all butchery and knife cuts of any kind, • Must have extensive knowledge in all aspects of a professional kitchen, • Must be proficient in Microsoft Word and Excel, • Must have extensive knowledge of the Illinois Department of Health’s codes and regulations Certifications: • Serve Safe certificate

Job Description ABOUT THE COMPANY Playa Bowls is New Jerseys Original Acai Shop, 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 300-unit operator and franchisor of the leading fast casual restaurant concept. Playa Bowls added 70+ locations in 2024 and are on target to add as many 90 new locations in 2025. Our continued rapid growth has created the opportunity for an individual who will help us with continuing to grow our brand! WHAT WE OFFER Playa Bowls offers Competitive Compensation, Remote Work-Environment, Medical, Dental, Vision, Domestic Partner Benefits, Spouse & Children Benefits, 401K Plan, Health Savings Account, Paid Time Off, Paid Holidays, Flight/Hotels paid for, Incentive Bonus Plan participation, Mileage Reimbursement, Cell Phone Stipend, Company Card Provided. WHO YOU ARE The Construction Manager (CM) is a key member of the Development team, reporting directly to the Director of Construction.The role will provide oversight and assistance to new and existing franchisees in the coordination, planning and implementation of new shop construction ensuring that schedules and budgets are followed. They will also serve as the Project Manager (PM) for communication and coordination with cross-functional teams within Playa Bowls. This position may also be responsible for the oversight and execution of company owned new shop projects GENERAL DESCRIPTION • Fully Remote - Must be able to travel up to 50% of the time., • Utilizes company’s project management platform (FranConnect – Opener Module, along with GC project trackers) to ensure that franchisees, general contractors, architects, and engineers (A&E), national account vendors, operations, training, supply chain, and other cross-functional teams are aligned to support timely and cost-effective development., • Provides leadership in initial planning stage by collaborating with franchise owners, operators, architects, engineers, or other involved parties; use your experience and expertise to proactively identify and solve for avoidable risks across new store opening projects., • Schedules and coordinates projects in logical steps and budget the time necessary to meet each deadline., • Prepares and submits budget estimates and regularly communicates with stakeholders concerning budget progress and costs., • Ensures adherence to the budget and schedule when unexpected complications or issues arise, mobilize resources to make quick and necessary adjustments to remain on schedule and on-budget., • Plans, coordinates, organizes, oversees, and directs activities regarding the construction and maintenance of assigned structures, facilities, and systems., • Ensure safety standards and guidelines are followed on the jobsite and that all safety codes are met in construction., • Develops standards for store buildouts including criteria for approved GCs, budget formats, contracts, vanilla shell requirements and other tools necessary to ensure timely and efficient store buildouts. Support franchise owners on the development of construction budgets, identifying qualified GCs, contract negotiations, revisions, and additions and adherence to brand standards., • Collaborates with stakeholders, supervisory staff, contractors, and design professionals to discuss and resolve problems, including work procedures, complaints, and construction or design issues., • Manages and leads actions that are necessary due to delays, bad weather, or emergencies at construction sites., • Develops and maintains good working relationships with a variety of people, including owners, managers, designers, supervisors, tradespersons, and craft workers., • Bachelor’s degree preferred in related field (Construction, Architecture or Engineering, • Proficient in Google Suite, FranConnect (Franchise Management Software), and Microsoft Office for collaboration and communication, • 5+ years of construction management experience with a QSR or fast casual brand opening 100+ locations annually., • 5+ years of restaurant development project management experience preferred, • Thorough understanding of engineering, architectural, and other construction drawings, AIA standards, permitting processes, and building codes, particularly as pertain to restaurant construction, • Thorough understanding of contracts, plans, specifications, and regulations., • Demonstrated ability to be highly organized with the ability to handle multiple projects at once, • Must strive for excellence and have only the highest integrity in their intentions, • Ability to make intelligent and quick decisions, work well under pressure, and when faced with unexpected occurrences or delays., • Must be able to traverse and inspect all areas of jobsite in all types of weather; this may include walking, climbing, reaching, bending, crawling, or stretching., • Ability to travel up to 50% of the time, • Must be able to lift up to 50 pounds occasionally, • Must be able to engage in problem-solving skills to help identify and solve potential issues 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 Description DineAmic Hospitality Event Sales Managers build strong relationships with existing and potential clients to enhance the event experience for clients and increase sales. They are responsible for events being planned and executed to a high standard to ensure guest satisfaction and repeat business. Event Sales Managers also lead creative and strategic business development and other outreach initiatives to expand their client base. Ideal candidates have at least 5 years in event sales management; strong interpersonal, organizational, and written skills; and the ability to balance multiple complex tasks and obligations with confidence and grace. This is a full-time, exempt, salaried role with commission and bonus potential. General Functions and Responsibilities Event Sales Management • Field all inbound event leads and plan, sell and oversee all contracted events on and off-premise, • Present ideas and solutions to meet client’s food, beverage, and space needs, • Possess strong negotiating skills, • Able to organize time effectively, forward plan and prioritize tasks/projects to ensure workload is balanced and urgent situations are dealt with immediately, • Ability to work within strict budget specifications while meeting client’s expectations or deviating from the agreed expectations, • Work closely with the Executive Chef and General Manager to price & execute profitable events, • Develop and maintain strong relationships with various vendors • Assists restaurant in creating, maintaining positive and influential brand presence, • Publicizes events, special promotions and other press worthy events utilizing social media outlets, • Work closely with restaurant managers and Chefs to develop marketing initiatives based on sales + historical data, • Work with core marketing team on ad campaigns & content to market private events at the restaurant, • Assists with development and implementation of marketing and advertising campaigns related to private & special events, • Create and promote initiatives, events, specials, and other press worthy events via marketing outlets, • Collaborate with social media team for event related content, • Track sales data for each promotion/event; analyze trends; make recommendations to increase sales/attendance, • Maintain relationships with repeat guests & clientele Operations + Business Development • Communication with restaurant team to ensure all departments are knowledgeable about event offerings and procedures, • Identify event opportunities to expand upon venue offerings, • Build guest event loyalty presence by locating, developing, defining, negotiating, and closing new and existing guest relationships, • Work closely with corporate Sales team on event prospects and provide weekly sales & lead reporting, • Maximize venue’s private events revenue & profitability Requirements • Bachelor’s degree in hospitality or related field and/or equivalent experience, • High-volume hospitality experience preferred, • Knowledge of the Chicago area, including major business presences, • Flexible with scheduling, including evening and weekend hours, • Ability to lift, carry up to 50 pounds, • Proficiency with Microsoft Office (Word, Excel, PowerPoint), Tripleseat, OpenTable, and Toast POS, • Excellent communication, customer service, and organization skills, • On-site presence at DineAmic restaurants and the corporate office, • Flexibility with scheduling, including evening and weekend hours, • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match

Job DescriptionWho We Are: Our story began in 2011 when a group of office workers at a major logistics company in Chicago had a lunch problem. Nearby options were limited, and the team was spending too much time and money traveling to their favorite restaurants. They had an idea: bring Chicago’s local restaurant culture inside the office to sell food. It was an immediate hit. When they discovered people from other companies sneaking into their office, they knew they were on to something. Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 45 cities with over 100 million meals served and continue to grow rapidly. Powered by technology and a network of 3,500+ restaurants, we feed hungry people at work through a platform of unique food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every day. Who We Are Looking For: Due to continued growth, Fooda is looking to hire a Senior Accountant to our Accounting and Finance Team. Reporting to the Senior Accounting Manager, this role will offer exposure to all areas of Fooda’s business. Who You Are: You have 3-5 years of experience between public and/or private firms. You can deep dive into all types of data and make sense out of it, as well as being a great problem solver and clear communicator. You want to provide ideas on current processes in order to streamline and implement new systems. You demonstrate high energy and passion, and want to continue to be challenged every day. You are super organized, great at multi-tasking, love to meet deadlines and always looking for ways to improve everything! What You Will Be Doing: • Participate in the monthly financial close including preparation of monthly balance sheet and income statement analysis, • Analyze and report on variances for budget and forecast, • Responsible for general ledger accounting, • Prepare and analyze monthly, quarterly, annual and ad hoc reports., • Responsible for audit requests such as balance sheet recs and other analyses., • Research and analyze accounting issues as they develop., • Provides advice and assistance to the Senior Accounting Manager in analyzing and interpreting financial data and reports., • Assist in improving the accounting and financial reporting process by helping evaluate processes and implementing changes., • Excellent organizational skills; ability to manage competing priorities., • Ability to generate new ideas and think independently; strong research and analysis skills., • Bachelor degree in Accounting or Finance, • Minimum 3 years’ experience in Accounting, • Public accounting experience is a plus, • Excellent skills in MS Word and Excel, • Must have excellent verbal and written communication skills, • Experience with NetSuite, • Must have a professional and courteous attitude, • Must have a strong work ethic, • Must be able to exercise discretion and maintain confidential/sensitive information, • Must be able to handle a fast-paced environment, • Ability to work under tight deadlines and multi-task, • Attention to detail and ability to be thorough in completing tasks, • Must have team building and demonstrated leadership qualities, • Competitive base salary, bonus plan, and stock options, based on experience, • Comprehensive health, dental and vision plans, • 401k retirement plan with company match, • Paid maternity and parental leave benefits, • Flexible spending accounts, • Company-issued laptop, • Daily subsidized lunch program (ours!) Must be authorized to work in the United States on a full-time basis. No recruiters please. The salary range for this role is between $90,000- $105,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills. Powered by JazzHR fIzAxgzACa

Job Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion CORE COMPETENCIES: • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match

Job Description Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items. They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs. The Sous Chef will build a culture of teamwork, enthusiasm, and superior service; maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates. Essential Functions: • Manage all kitchen operations to meet and exceed expectations of Executive Chef, • Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations Leadership and Management • Identify, train, and develop key employees for growth, advancement, and promotion., • Effectively collaborate and communicate within and between departments, • Communicate cordially, effectively, and clearly with all employees, managers, and guests., • Supervise kitchen staff, • Assign production duties to all kitchen staff., • Conduct pre-shift line checks to ensure quality of all items., • Conduct shift cook meetings., • Adhere to standing “zoning” procedures., • Purchase and order all food products and supplies for the restaurant., • Complete a daily product order., • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc., • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager., • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Hospitality, • Maintain good quality standards including consistency and presentation., • Understand and follow the food allergy procedure and special orders/restrictions., • Perform a daily “walk through” inventory to prioritize product utilization., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Holds a current SERVsafe (or equivalent) certification., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion CORE COMPETENCIES • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match

Job Description The Event Sales Coordinator provides administrative and operational support to their divisions of the Event Sales team. This role supports the client experience by replying to leads, greeting guests on site at their events, and following up with guests after events to send thank you notes and surveys. Additionally, the Event Sales Coordinator performs administrative tasks such as updating contracts, closing out checks, printing menus and other collateral, and printing key event details for the operations team. Event Sales Coordinators report to the Directors of the Event Sales division to which they are assigned. The role will require the following duties with additional responsibilities as needed within the scope of the role. This is a full-time, exempt, salaried role with commission. General Functions + Responsibilities Client Relationship Management & Business Development • Assist with answering incoming event inquiries via phone, email, or CRM system; Provide basic support to guest inquiries under supervision, • Develop the ability to identify high-touch clients by understanding their unique needs, expectations, and service requirements; Provide on-site support as needed., • Provide basic coordination of event information to operation and kitchen teams including occasionally updating paperwork onsite, • Assist sales team members with daily event tasks as needed, • Bachelor’s degree in hospitality or related field and/or equivalent experience, • At least 1 year in/adjacent to event sales, • Knowledge of the Chicago area, including major business presences, • High-volume hospitality (hotel or restaurant) experience preferred, • Experience with Tripleseat, OpenTable, and Toast POS preferred Physical Demands + Work Environment: • On-site presence at DineAmic restaurants and the corporate office, • Flexibility with scheduling, including evening and weekend hours, • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match

Job Description Kitchen + Kocktails is looking for a Bar Manager with deep Chicagoland ties for our Wabash Avenue restaurant. Responsibilities: • Hiring bar staff, • Create onboard training packets for bartenders (in depth training manuals), • Conduct spot pour tests, • Ad hoc training throughout the workday, • Create bar opening and closing checklists and hold staff accountable daily, • Create daily/weekly/monthly cleaning checklists and hold staff accountable, • Bartender daily duties and end of shift checklists and hold staff accountable, • Establish and teach Order of Service (How to entertain and upsell guests), • Enforce bartender policies (Time off, Rules, Uniforms), • Create new and fresh cocktail menus, • Create drinks of the month or features, • Manage inventory of liquor, beer, wine and bar supplies, • Conduct weekly phone meetings with Inventory Company, • Send Finance invoices for liquor, beer, and wine weekly, • Schedule and facilitate weekly meeting with bartending staff, • Create drink buttons in Point of Sale as needed with General Manager, • Work weekly with social media manager or company on new content, • Clean and organize storage areas to ensure speed and productivity for bartenders and barbacks, • Execute all bar related events Qualifications: • Previous experience in food service or other related fields, • Comprehensive experience managing inventory and working with suppliers, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detail Kitchen + Kocktails Hallmarks Positivity An energetic and smiling team is a must. At Kitchen + Kocktails, all must give the positive energy they would love to receive from others. Service Service is an honor, and it is imperative that every employee of our brand understands the importance of bringing quality care to our guests. Character Honesty and integrity are required of our team, and we seek teammates who understand the importance of being great to guests. Hard Work 100% effort, focus and dedication to Kitchen + Kocktails is what we seek in all employees during their work hours. We must give our clients the same respect we want as consumers. We must give our customers the best! Company DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion. Our Committment We are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate. Join Us We invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table. Visit our website: Story\r\n\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal. Whether you are here for a casual lunch, a romantic dinner, or a special celebration, our attentive staff will ensure you have a memorable experience. Our dining room features stylish decor , creating the perfect setting for any occasion.\r\n\r\nOur Committment\r\nWe are committed to providing exceptional service and creating a sense of community within our restaurant. Our team is passionate about delivering an outstanding dining experience that goes beyond just the food on your plate.\r\n\r\nJoin Us\r\nWe invite you to join us at Kitchen + Kocktails by Kevin Kelley and discover the flavors, ambiance, and hospitality that make us a beloved part of the vibe-dining scene. Whether you're already a patron or a first-time visitor , we look forward to welcoming you to our table.\r\n\r\nVisit our website:

Job DescriptionJob Title: Workforce Development and Jericho Education Fund Case Manager Department: Workforce Development Reports to: Workforce Development Manager FLSA Status: Non-Exempt Salary:$50,925-$53,045 To apply: Visit . OVERVIEW In an atmosphere of dignity and respect, Inspiration Corporation connects people and creates opportunity through access to social services, job training, housing, and food. Each year, Inspiration Corporation works with hundreds of resilient Chicagoans who face systemic disparities and inequities, such as homelessness, hunger, and social isolation. To help individuals and families overcome these barriers, we provide dedicated support coupled with housing, job training, scholarships, meals and engagement services. Inspiration Corporation meets people where they are in life, helping them access the support they need and achieve their personal goals. Inspiration Corporation programs are voluntary, and all service needs and goals are participant driven. Our case management philosophy is strengths-based and trauma-informed. Inspiration Corporation practices harm reduction and focuses on reducing or minimizing the harm associated with high-risk behavior through motivational interviewing. At Inspiration Corporation, employees embody our mission by demonstrating the following Core Values: • Integrity – We cultivate trusting, collaborative relationships rooted in mutual respect and accountability., • Growth – We encourage personal development, curiosity and being open to new possibilities., • Equity – We recognize each person’s inherent rights and advocate for inclusive access to resources and opportunities., • Resilience – We persevere and seek solutions that celebrate our strength in the face of adversity, while practicing and encouraging self-care., • Hospitality – We create uplifting, accepting, and nourishing connections with everyone who comes through our doors.Inspiration Corporation believes that these values are central to our work with participants and one another, and they create a culture we all have a stake in. POSITION SUMMARY The Workforce Development and Jericho Education Fund Case Manager supports participants in meeting their employment, career pathways and educational goals by providing case management, supportive services, and career counseling to participants considering or enrolled in Inspiration Kitchens foodservice training program or receiving education and training tuition support from the Lori & Ron Jericho Memorial Education Fund. GENERAL • Demonstrate Inspiration Corporation’s Core Values., • Uphold Policies and Procedures of Inspiration Corporation and Inspiration Kitchens., • Exhibit professionalism and high standards in all aspects of performance., • Ensure the efficient and effective provision of services with dignity and respect in accordance with the agency’s mission., • Work with all departments as appropriate to ensure that the needs of the agency’s participants are addressed., • Participate in all relevant agency activities for training, information sharing, etc. Essential Duties and Responsibilities: • Manage enrollment procedures for both the Jericho Education Fund and the Foodservice Training program., • Screen applicant eligibility based on agency and grant requirements., • Collaborate with the Workforce Development Manager to develop and execute recruitment, • Enroll, orient, and maintain an active, rolling caseload of program participants. Meet with enrolled participants at least once a month and refer to support services as necessary., • Develop individualized service plans with participants, identifying goals, barriers and strategies to address barriers to meeting their goals; update individualized service plans to reflect updated goals, barriers and strategies., • Support participants in meeting employment and job retention goals, collaborating with culinary and employment team members., • Write case notes to document participant interactions, progress on their goals and outcomes. Accurate, complete and timely documentation and use of agency (currently Service Point) and funder data systems to demonstrate participant engagement, services and progress toward individual goals., • Contribute to, prepare and submit accurate and timely data collection on program metrics reporting for internal and external stakeholders (e.g. development team, funders, etc.), • Provide and document client support resources per eligibility, funder guidance and agency standards (e.g. transportation, clothing, etc.)., • Identify organizations to partner with to gain and send referrals., • Identify resources to connect program participants to supportive services for which they are eligible (e.g. rental assistance, mental health, etc.)., • Develop and participate in programming that offers peer support and builds community among program participants (in-person, and/or virtual). Collaborate with team members to develop and update materials to support participants’ success, including program handbooks, graduation certificates and other program materials., • Support program continuous improvement and coordination through participating in planning, team meetings, scheduling and site coordination., • Support participants in entering and completing the food service training program and Jericho Education Fund and in meeting their education and/or training, employment placement and job retention goals, using trauma-informed, strengths-based, low-barrier, harm-reduction approaches., • Collaborate with foodservice training and restaurant operations staff in monitoring participant progress., • Support participants in demonstrating effective communication and other workplace skills., • Assess participants’ levels of job readiness, provide career counseling, and assist in the development of short- and long-term goals., • Support Jericho Scholars in meeting their educational and vocational training and employment goals so that they can secure sustainable employment and navigate a career pathway., • Communicate with Inspiration Corporation staff, referring partner organization staff and prospective scholars, providing details and support for the referral process., • Establish referral, application and other programmatic timelines., • Meet enrollment goals., • Maintain ongoing contact with participants during their course of study, track their progress, and help them address any challenges affecting their success in and completion of the program., • Report participant status and outcomes monthly. Enter participant enrollment, progress, including completion of education or vocational training and obtaining and maintaining employment, and case notes in internal reporting systems., • Complete financial transactions for scholar books, supplies, tuition, and other necessary items., • Collaborate with the Workforce Development Manager in managing the selection process, fund budget and tracking expenses., • Maintain contact with participants after completion of their education or training., • Collect information about participant’s initial employment outcomes and outcomes up to one year after starting employment. EDUCATION, EXPERIENCE & SKILLS: The following requirements are representative of the education, experience and skills necessary for the position. A Bachelor’s degree in social work or related field preferred. Two years of work experience in nonprofit case management and/or significant life experience required. Candidates who have worked with persons experiencing homelessness or housing instability, citizens returning to the community from incarceration, or other vulnerable populations are preferred for this position. Experience with college access services or scholarship programs preferred. Proficiency in Windows XP and Microsoft Office required. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee, to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This position maintains standard office hours, attends evening, weekend, and early morning meetings and functions as required onsite and offsite. Some travel is required. Inspiration Corporation is an equal opportunity employer. Powered by JazzHR q3A8WnmfZZ

Job Description Lead the Culinary Vision of the Chicago areas Premier Fine Dining Restaurant Eddie Merlot's is seeking an experienced and passionate Executive Chef to oversee the culinary direction of our fine dining, made-from-scratch kitchen. As the Executive Chef, you will be responsible for leading and mentoring the back-of-house team, managing kitchen operations, and driving the execution of exceptional cuisine in a refined, high-volume setting. This role requires a strategic leader who thrives in a hands-on environment, with a deep understanding of ingredient sourcing, classic and modern techniques, and systemized kitchen operations. You will work in partnership with the General Manager and lead all culinary operations with an unwavering focus on quality, consistency, and efficiency. Key Responsibilities • Oversee all kitchen operations, ensuring execution of made-from-scratch dishes that align with our fine dining standards., • Execute world-class recipes with every dish made to exact specifications, ensuring consistency, presentation, and quality., • Execute and maintain world-class systems and processes for recipe, prep lists, inventory control, quality assurance, and sanitation., • Recruit, train, and develop a high-performing culinary team with a focus on mentorship, cross-training, and retention., • Follow and implement our structured training programs and SOPs for all BOH positions, including line cooks, prep cooks, and sous chefs., • Collaborate with the General Manager and Service Managers to ensure seamless kitchen-to-dining room execution., • Manage kitchen scheduling, labor costs, food cost and theoretical targets within budget parameters., • Conduct regular line checks, tastings, and staff meetings to uphold culinary and safety standards., • Ensure Facility is in proper repair and standards, • Ensure full compliance with health, safety, and sanitation regulations at all times., • Minimum 5 years of experience as an Executive Chef or Chef de Cuisine in a fine dining or upscale, scratch-kitchen environment., • Proven leadership ability with experience managing large kitchen teams in high-pressure settings., • Ability to lead the team from the front, training and coaching along the way, • Deep understanding of classic cooking techniques, modern plating, and seasonal ingredient use., • Demonstrated ability to develop and implement kitchen systems, training manuals, and standard operating procedures., • Strong knowledge of inventory, food costing, portion control, and BOH budgeting., • ServSafe Certification or equivalent required., • Excellent communication, time management, and organizational skills., • Competitive Salary: From $80,000/year, depending on experience, • Performance-Based Bonus Potential, • 401(k) with Employer Matching, • Health, Dental, and Vision Insurance, • Paid Time Off & Paid Training, • Employee Meals & Discounts We’re committed to the craft of exceptional dining and hospitality. As Executive Chef, you will shape a scratch-made culinary program in one of Illinois' most respected restaurants. Your leadership will directly impact the experience of every guest—and the growth of every team member. Equal Opportunity Employer We are an Equal Opportunity Employer and make hiring decisions without regard to race, religion, color, national origin, gender identity, sexual orientation, age, marital status, veteran status, or disability. Company DescriptionAt Eddie Merlot’s, we redefine the art of fine dining by curating an unparalleled experience. Our commitment to culinary excellence is embodied in our meticulously crafted menu, featuring the pinnacle of prime-aged beef and seafood. Our extensive, award winning wine list is a corner stone of the brand and is designed to perfectly compliment your culinary experience. Our wines span multiple regions and varietals providing our guests with a diverse offering that is unmatched. Since our inception in 2001, Eddie Merlot’s Prime Aged Beef and Seafood has become a beacon of culinary distinction. Our legacy of quality, passion, and a commitment to delivering an unforgettable dining experience is what sets us apart.At Eddie Merlot’s, we redefine the art of fine dining by curating an unparalleled experience. Our commitment to culinary excellence is embodied in our meticulously crafted menu, featuring the pinnacle of prime-aged beef and seafood. Our extensive, award winning wine list is a corner stone of the brand and is designed to perfectly compliment your\r\nculinary experience. Our wines span multiple regions and varietals providing our guests with a diverse offering that is unmatched. Since our inception in 2001, Eddie Merlot’s Prime Aged Beef and Seafood has become a beacon of culinary distinction. Our legacy of quality, passion, and a commitment to delivering an unforgettable dining experience is what sets us apart.

Job Description Job Title: Project Captain Department: Architecture - Rollout Reports to: Senior Project Manager/Project Manager FLSA Status: Exempt Travel Required: Up to 25% GENERAL SUMMARY The Project Captain plays a critical role in supporting the successful delivery of architectural projects. Reporting to a Senior Project Manager or Project Manager, the Project Captain focuses on specific aspects of a project, ensuring technical accuracy, coordination with consultants, adherence to codes and regulations, and overall project quality. This role supports the Project Manager in maintaining schedules, budgets, and client expectations. This position requires a combination of technical expertise, organization, attention to detail, and the ability to work independently as well as collaboratively. SUPERVISORY RESPONSIBILITIES This role may supervise junior staff assigned to projects. ESSENTIAL DUTIES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below represent the required knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Core duties and responsibilities include the following. Other duties may be assigned. Project Documentation and Technical Work • Produce contract documents, including construction drawings and specifications, in compliance with applicable building codes, zoning regulations, and client standards., • Prepare and review detailed drawings, layouts, and documentation to ensure accuracy, constructability, and completeness., • Check and coordinate shop drawings submitted by consultants or contractors., • Collaborate with engineering consultants and other external design professionals to ensure design integration and code compliance., • Coordinate with internal design teams to maintain project alignment with client goals and project requirements., • Conduct site visits as needed to observe construction progress, verify compliance with design intent, and address technical issues., • Assist with responding to Requests for Information (RFIs), submittals, and field questions., • Assist the Project Manager or Senior Project Manager with project organization, scheduling, and documentation., • Mentor junior staff and provide technical guidance as needed., • Strong working knowledge of building codes, zoning regulations, and approval processes., • Solid understanding of building systems and site requirements, including Structural, MEP, Civil, and Geo-Technical considerations., • Highly organized, detail-oriented, and conscientious., • Ability to work independently with minimal supervision while managing assigned responsibilities., • Strong collaboration and communication skills to work effectively with internal teams, consultants, and construction personnel., • Maintains a positive, professional, and engaging attitude when interacting with both internally and externally., • Bachelors or Masters degree in architecture from an accredited program., • A minimum 4 years of combined experience in fast casual restaurant and commercial retail/mixed-use projects., • Licensure in architecture is preferred.

Job Description Event Coordinator About the Company: We are a highly motivated bunch who seek to create a space where you know you are going to have a good time. We are known for our art-inspired spaces that are great for social gatherings. Our restaurants are wall to wall with lights, murals, and vignettes. We are the marinara-muddled minds behind Happy Camper, Homeslice, and Paradise Park restaurants. Our brand is glued together by our company culture. A common thread we share is paying a distinct amount of attention to detail in creating this atmosphere. Currently, we are looking for other team members who would like to grow their careers within the hospitality industry. This job post is for someone who may be looking for something more unconventional than a downtown office and who values building the customer experience from the ground up. The ideal candidate wants something more than a cubical and to really enjoy their work environment and the people they work with. With a restaurant group expanding as rapidly as we have, we need someone who is self-motivated and willing to take initiative. Job Summary: Happy Camper is looking for an Events Coordinator to join our team! This is a position that is tasked with the booking, planning and coordinating of all Happy Hospitality restaurant events. The successful candidate will take on a key leadership role in a dynamic and fast-paced hospitality company. You’ll be the point of contact for our events department and work closely with the General Manager, Director of Operations, and the Chief Operating Officer. The role provides an opportunity to grow and develop in an organization with a mission that has real positive social impact, in addition to aggressive business goals. Casual dress code. A work environment where employees can feel relaxed and able to focus on tasks. Creative work environment. This place is packed with energy, creativity, and outbursts of hilarity. We also settle in and get a lot done in an open and collaborative, but focused environment. We are looking to hire soon. We look forward to hearing from you and what you do. Make sure your application includes: A resume and a cover letter or samples from your portfolio of work (example: Food Photography). Duties/Responsibilities: • Will assist in coordinating all organizational aspects of events for Happy Hospitality including Happy Camper, Paradise Park and Homeslice., • Promptly respond, manage and maintain communication to all location event inquiries with potential clients, • Identify qualifying business potential, closing business sales, overcoming objections, negotiating, upselling and understanding the client’s needs, • Handle contracts, negotiations, create invoices with deposits and final payment of events including account reconciliations as needed, • Ensures that events meet legal, safety, and health requirements and regulations, • Create a proposal with floorplans, custom menus and general event outlines to present to clients, • Coordinate and complete Banquet Event Orders (BEOs) and update BEOs as needed, • Communicate BEOs on a regular basis with FOH and BOH management teams, • Work with management team to ensure proper scheduling of staff for events, • Review menu and beverage selections with GM and Kitchen Manager to ensure food and beverage are ordered, • Communicate effectively with team to ensure, equipment (such as Audio Visual, power cords, etc.), dinnerware and glassware are available for the event and that the setup of spaces are communicated accordingly as well, • Develop new client relationships and strengthen existing partnerships, • Ability to maintain confidential and meticulous customer files, • Uphold high standards of professionalism and communication, • Perform other duties as assignedRequired Skills/Abilities:, • Excellent management and supervisory skills, • Excellent written and verbal communication skills, • Excellent organizational and time management skills, • Proficient in Microsoft Office Suite or similar software, • Excellent verbal and written communication skills, • Excellent organizational skills and attention to detail, • Knowledge of Hospitality and Events, • Understanding written sentences and paragraphs in work related documents, • Strong motivational and leadership skills, • Ability to work under tight deadlines and prioritize responsibilities, • Previous restaurant or hospitality experience, • Previous experience using event platforms, • Previous sales experience, • 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., • Decision Making and Problem Solving: Able to identify and analyze program and system problems while offering alternative solutions. Responds well to feedback and takes appropriate actions., • Professionalism: Displays enthusiasm, dedication, and interest regarding position responsibilities and duties. Expresses willingness to undertake projects, supports organizational goals and endeavors, and demonstrates flexibility in response to changing circumstances. Maintains professionalism in all aspects of job duties., • Time Management and Initiative: Works with minimal supervision and effectively completes tasks when direction is given., • Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem., • Oral Expression: The ability to communicate information and ideas in speaking so others will understand., • Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences. Prolonged periods of sitting at a desk and working on a computer. Must be able to lift up to 15 pounds at times. Must be able to access and navigate each department at the organization’s facilities. Schedule: • Day shift, Night Shift, Weekends, Holidays Compensation: $50-60,000 Salary with Commission Company Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts Department: Events Reports to: Events Manager, General Manager, Director of Operations and COO Status: Salary FLSA Code: Exempt Location: Chicago Happy Camper is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. Must be eligible to legally work in the United States. Powered by JazzHR U4XouQonLm

Job Description Job Summary • Supervise the load-in and/or load-out of vendors, ensure they are following all facility policies and procedures., • Lead event staff including: bartenders, security, facilities and others as required., • Ensure event space is set to client's specification, while adhering to facility policies and procedures., • Maintain and contribute to improving relationships with preferred partners and vendors., • Manage department inventories and facility supplies., • Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise., • Follow established procedures designed to maintain records of events, including product consumption and event labor detail., • Develop professional relationships with clients to retain business and increase growth., • Conduct post-event evaluations to determine how future events could be improved., • Superior customer service, • Leadership and team development, • Excellent verbal and written communication, • Strong attention to detail, • Social perceptiveness, • Judgment and decision making, • High school diploma or GED; 3 years experience in the event management or related professional area. OR, • 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the event management, sales and marketing, or related professional area.Company DescriptionMorgan Manufacturing is a 32,000+Sq Ft event venue loaded with industrial elegance. The facility hosts nearly 200 events a year in a mix of corporate and social business.Morgan Manufacturing is a 32,000+Sq Ft event venue loaded with industrial elegance. The facility hosts nearly 200 events a year in a mix of corporate and social business.

Job Description Job Title Sales Manager Department Game / Attractions Location THE CUBE Chicago Role Description The Sales Manager cultivates an environment of empowerment and hospitality that creates memories for all generations by selling world class contracted event experiences. The Sales manager reports to the Venue General Manager while collaborating with our United Kingdom team and is responsible for driving event sales at the venue. These functions include but are not limited to managing third party property management platforms, Key Performance Indicators (KPI’s) and exceeding established event revenue goals. They must display the ability to uphold The Cube standards and procedures, maximize financial performance, and build relationships within the venue based operational teams and in the local community to help grow The Cube Brand. Essential Duties and Responsibilities • Manage sales teams schedule and venue coverage metrics., • Leverage sales metrics and trends to drive performance and to maximize profit., • Maintain venue level property management systems., • Partner with the Kitchen team for daily review of event orders., • Review local sponsorship/donation requests for brand alignment., • Assist with event revenue forecasting and planning., • Participate in Venue Leadership team meetings., • Create strategies to generate new business using local market data., • Establish relationships with Community Stake Holders. Technical • Prior experience as a Director of Sales or Sales Manager in a high volume ($2M+ annual event revenue) restaurant, hotel, or entertainment environment., • Overall knowledge of the local area businesses and existing client base., • Relentless-but intentional-spirit of innovation., • Prefer 3+ Years of B2B and/or B2C sales experience., • High school diploma or equivalent., • Excellent communication, time management, presentation and organizational skills., • Ability to go above and beyond, demonstrating meaningful care in everything you do., • A high level of emotional intelligence and overall self-awareness., • Flexibility to work varied shifts, including evenings, weekends and holidays., • Confident and enthusiastic manner., • Flexibility to work a variety of shifts that may include weekends and holidays, • Positive, ‘Can do’ attitude, picking up any additional responsibilities to help the wider team., • Engaging and pleasant persona to extend the guest experience., • A keen eye for detail, never compromising standards and keen to deliver an amazing service., • Ability to think on your feet and adapt to changes., • Excellent verbal and written English is required for this role. The Cube is and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, The Cube also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates and Vendors.

Job Description DineAmic Hospitality is seeking an Executive Sous Chef. The Executive Sous Chef is responsible for the successful management of a restaurant’s kitchen. The role requires a wide range of skills from designing and developing satisfactory menus to managing staff and creating and maintaining financial budgets. Our Executive Sous Chef will demonstrate exceptional leadership skills by recruiting, training, and mentoring the culinary staff. Responsibilities also include maintaining a safe, clean, and professional kitchen at all times; managing food costs; conducting proper inventories; and product ordering. The Executive Sous Chef will coach and develop the Sous Chef(s) to have an understanding of and ability to take on these responsibilities in their absence. General Functions + Responsibilities Culinary • Conduct ongoing research and continuously develop menu items with respect to changing seasons, guest feedback, product cost and availability, and other factors, • Develop and update recipe books prescribing ingredients, product specifications, and portion sizes, which become property of Dineamic., • Create the benchmark for our kitchen culture by modeling a high standard of professionalism (ie. respect for fellow co-workers, mature communication in delegation, and enthusiasm for the food program), • Work with management team to develop insight and leadership goals for staff to encourage a culture of continuous learning and development, • Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to DineAmic procedures., • Schedule, conduct and document employee performance reviews according to standard operating procedure., • Maintain mandated food cost, organizing and facilitating ordering for ingredients utilizing order sheets, maintain pars commensurate with minimizing waste, and consistent ordering of dry goods and restaurant supplies to ensure product availability, • Maintain departmental budget expectations, • Assist company efforts to optimize labor & product costs, • Proactively build lasting relationships with purveyors, • Coordinate with General Manager and Corporate Chef to ensure production standards are accurate, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc., • Oversee the purchase and ordering of all food products and supplies for the restaurant., • Ensure daily product orders are taking place, • Track high-cost items according to standing operating procedure., • Ensure BOH employees understand and adhere to sanitation/safety guidelines., • Coordinate proper food storage according to standard operating procedure and health and safety guidelines, • Work safely in a confined, crowded space of variable noise and temperature levels, • Comply with all safety and sanitation guidelines and procedures, • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces., • Wear a hair restraint while on duty., • Wash hands regularly, according to guidelines., • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred, • Proven experience creating a safe work environment incorporating teamwork and professional development, • Ability to efficiently identify issues and problem solve., • Commitment to quality, accuracy, timeliness, and results, • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control, • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system., • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays, • Minimum of 50 hours per week required, • Must be able to stand, walk, bend, and lift up to 40 pounds without assistance., • Must be able to perform repetitive motions, such as chopping, stirring, and plating food., • Ability to work in a hot, noisy, and fast-paced kitchen environment for long periods., • Ability to work extended hours including nights and weekends, and the ability to work efficiently during peak service periods and maintain productivity under time constraints., • Work is performed primarily in a commercial kitchen with exposure to high temperatures, noise, and sometimes slippery or uneven surfaces., • Must be able to navigate through tight spaces and be comfortable working in confined areas., • Accountability, • Adaptability, • Communication Skills, • Emotional Intelligence, • Integrity, • Personal Development, • Professionalism, • Self-Management, • Teamwork and Collaboration, • BCBS Medical, • BCBS Dental, • EyeMed Vision, • Company-paid Short-term Disability Insurance, • Company-paid Life and AD&D Insurance, • Company-paid Employee Assistance Program, • Paid Time Off, • Paid Sick Leave, • Commuter Benefits, • 401K + Match

Job Title: Bartender .Department: Operations .Reports To: General Manager, Assistant General Manager .Star Restaurant Group is a Chicago-based hospitality company operating neighborhood-focused, from-scratch restaurants including The Smoke Daddy, The Perch, Remington&rs

Job Description Hogsalt is seeking a Full Time Restaurant Maintenance Technician/ Handyman to support our current restaurants in Chicago. Benefits: * Medical insurance * 401(k) * Life insurance * Bonus opportunities * Vision insurance * Paid time off * Sick pay * Dining benefits * Dental Insurance * Training reimbursement * On-the-job training Experience & Qualifications: * Strong carpentry experience preferred * Minimum of 5-6 years in-field experience with commercial maintenance * Knowledge of kitchen equipment is preferred * Individuals with hotel maintenance experience encouraged to apply * Must have a valid driver's license * Must be able to provide a reliable vehicle * Hogsalt covers on-duty parking expenses * Compensation for travel mileage Shift and Schedule: * Must be available to work up to 40 hours per week * Available to work one weekend day per week * 8-hour workday from 6am- 2pm is typical Job Responsibilities: * Perform repairs in the following areas. Some familiarity with associated manufacturers is preferred • Carpentry - Millwork and Furniture repair Plumbing - Toto, Crown, Everpure, T&S * Electrical - Siemens, Square D, Eaton * Kitchen equipment - Rational, Jade, Pitco, Southbend * Drywall install and finishing * Works cleanly with Silicone and Caulk * Painting * General restaurant maintenance * Respond to maintenance requests from restaurants in a timely fashion * Perform regular property inspections * Work well independently and on a team * Advise restaurant managers on technical engineering issues * Report to Facilities Director and Facilities Manager Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Apply directly to this ad! #handyman #carpenter #hospitalitymaintenance #hospitalityconstruction #maintenance Hogsalt está buscando Un Técnico/Reparador de mantenimiento de restaurantes a tiempo completo para apoyar a nuestros restaurantes actuales en Chicago. El candidato debe sentirse cómodo con la comunicación verbal y escrita en inglés.. Beneficios: * Seguro médico * 401(k) * Seguro de vida * Oportunidades de bonificación * Seguro de visión * Tiempo libre remunerado * Paga por enfermedad * Beneficios gastronómicos * Seguro dental * Reembolso de formación * Prácticas de formación Experiencia y calificaciones: * Se prefiere una sólida experiencia en carpintería. * Mínimo de 5 a 6 años de experiencia en el campo con mantenimiento comercial. * Se valora tener conocimientos de equipamiento de cocina. * Se anima a las personas con experiencia en mantenimiento de hoteles a postularse. * Debe tener una licencia de conducir valida * Debe poder proporcionar un vehículo confiable. * Hogsalt cubre los gastos de estacionamiento de servicio * Compensación por kilometraje de viaje Turno y Horario: * Debe estar disponible para trabajar hasta 40 horas por semana. * Disponible para trabajar un día de fin de semana por semana. * La jornada laboral típica de 8 horas, de 6 a.m. a 2 p.m. Responsabilidades laborales: * Realice reparaciones en las siguientes áreas. Se prefiere cierta familiaridad con los fabricantes asociados. * Carpintería - Reparación de carpintería y muebles. * Plomería - Toto, Crown, Everpure, T&S * Electricidad - Siemens, Square D, Eaton * Equipos de cocina: Rational, Jade, Pitco, Southbend * Instalación y acabado de paneles de yeso * Funciona limpiamente con silicona y masilla. * Cuadro * Mantenimiento general de restaurantes * Responder a las solicitudes de mantenimiento de los restaurantes de manera oportuna. * Realizar inspecciones periódicas de la propiedad. * Trabajar bien de forma independiente y en equipo. * Asesorar a gerentes de restaurantes en temas de ingeniería técnica. * Reporte al Director de Instalaciones y Gerente de Instalaciones Hogsalt no es el típico grupo de restaurantes. Los huéspedes nos conocen por nuestros espacios de transporte y nuestras tarifas suntuosas, pero de lo que estamos más orgullosos es de la generosidad que brindamos a nuestros equipos. Nuestro equipo de servicio reinventa la hospitalidad con energía y sentido de diversión. Nuestro equipo culinario elabora platos clásicos con tanta habilidad que recordará por qué se convirtieron en clásicos. No importa cuál de nuestros más de 20 restaurantes visite, verá que somos una organización que hace felices a las personas, a nuestros invitados y a nosotros mismos. ¿LISTO PARA UNIRTE A NUESTRO EQUIPO? ¡Tu tiempo es valioso! ¡Aplica directamente a este anuncio! ¡Esperamos contar con su presencia!