Trabajos restaurant general manager en Newark, New Jersey - Page 5Crear alertas

Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of the restaurant.

Shift Managers support the General Manager (GM) and Assistant General Manager (AGM) in effectively and efficiently managing a restaurant within the policies and guidelines of the company to ensure guest satisfaction, profit maximization, and high performing work teams. Weekly secret shopper bonus- f

General Manager (GM) and Assistant General Manager (AGM) in effectively and efficiently managing a restaurant within the policies and guidelines of the company to ensure guest satisfaction, profit maximization, and high performing work teams. Weekly secret shopper bonus- for 100% shopper scores per

The General Manager may also be responsible for hiring and developing Department and Shift Managers to make sure that the restaurant has the right team to lead into the future. Along with competitive pay, a General Manager at a McDonald's Corporate owned restaurant is eligible for incredible benefit

Whether you're a Manager, Kitchen Manager, or Assistant General Manager, you'll play a key role in delivering exceptional guest experiences, developing high-performing teams, and driving business success. Supports the General Manager in all aspects of restaurant operations. We're hiring passionate r

We are hiring an Assistant Restaurant Manager. Assist the General Manager and/or a F&B Director in creating financial objectives for the restaurant on an annual basis through the budget process. The Rooftop at Exchange Place located high atop the Hyatt House Jersey City is hiring a Food & Beverage D

Landry's - JobID: 28644 [Restaurant Supervisor] As a Restaurant General Manager at Landry's, you'll: Lead the team in achieving sales goals and providing exceptional customer service; Oversee all aspects of restaurant operations, including staffing, inventory management, and financial performance; D

Restaurant Management Opportunities Manager, Assistant General Manager, and Kitchen Manager. We're hiring passionate restaurant leaders who are ready to grow, inspire, and make an impact. Supports the General Manager in all aspects of restaurant operations.

With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in

The Restaurant General Manager at our Ani Ramen location is responsible for the overall operation of the restaurant. New restaurant concepts in the works include collaborations with some of the world's most renowned chefs including a new global dining concept with famed Iron Chef Masaharu Morimoto a

We are seeking an experienced and driven Assistant General Manager to support daily operations across a dynamic, multi-faceted hospitality environment that includes a full-service restaurant, off-premise catering, and a bakery.

General Manager Restaurant Development. Job Purpose: We are seeking a General Manager who is deeply connected to the New York market, someone with strong experience in VIP services, nightlife operations, pop-up events, and overall business development. The General Manager (GM) is responsible for ov

Elephant Tribe Hospitality is in search of a General Manager to support both of our exciting properties, LORE and FOLK.About FOLK + LORE: LORE is a chef-driven restaurant in Park Slope, Brooklyn, where global flavors meet local spirit.Led by Chef Jay Kumar, the menu blends seasonal ingredients with

The Shift Manager assists the management team by ensuring guest satisfaction and overall restaurant performance on each and every shift. They are the "Every Shift" Leader! This position reports to the Assistant Manager or General Manager and supervises the restaurant employees.

People leadership and management: learning and development, inspiring, motivating, disciplining and keeping the high morale and engagement of store team. Continuous learning & development. The successful candidate will be responsible for the development and achievement of the store business goals (5

Ideal General Manager candidate:. You have General Manager experience in a full-service restaurant. Due to exciting growth, they are looking for a General Managers in more than of their properties.

The Shift Manager will support the restaurant and General Manager to ensure we are 1st Choice for our Guests and Employees. As a member of the franchise team you will assist the General Manager thru managing successful shifts, by achieving sales and profits goals, executing procedures and providing

Join our vibrant team as an Assistant Restaurant General Manager, where you will support the Restaurant General Manager (RGM) in creating an outstanding dining experience.In the absence of the RGM, you will lead the restaurant to ensure it meets Taco Bell’s high standards.Key responsibilities incl

Shift Manager\n $19-21/hr Plus an extra average of $2 in tips per hour and secret shopper bonuses \nWhat we offer: ● Daily/Weekly tips ● Weekly secret shopper bonus- for 100% shopper scores per shift (am/pm/phantom) ● Complimentary meal and drinks per shift ● Commuter benefits ● Insurance Plan ( Medical, Dental & Vision) ● Paid time off ● 401K program ● Referral bonus for bringing new members in to the team ● Opportunities for advancement Shift Managers support the General Manager (GM) and Assistant General Manager (AGM) in effectively and efficiently managing a restaurant within the policies and guidelines of the company to ensure guest satisfaction, profit maximization, and high performing work teams.Managers provide hands-on support of the employees and tasks of every position including cashier, lobby, prep, grill, fries, and opening and closing duties. Schedule: ● Available to work days and nights ● Available to work weekends and holidays ● Variable schedule, per the needs of the business Qualifications • 1+ year of Fast Casual restaurant management experience, • 18+ years of age, • Ability to walk, stand, bend, kneel, reach, and lift 50+ pounds for the duration of your shift (up to 10 hours with scheduled breaks), • Function in a fast-paced and noisy kitchen environment, • Tolerance to temperature fluctuations, • Work with hazardous substances such as hot oil, • Read, write, speak, and understand basic English, • Communicate clearly, • Lead a team effectively, • Use a basic computer system (ex. cash register), • Maintain general knowledge of FGNY: locations, transportation, management team, etc., • Adhere to Company’s policies and procedures, as well as City, State, and Federal laws and mandatesIn order to maintain a Manager position/rate, you will be required to obtain a valid NYC food handlers certification. The classes and exam will be scheduled for you and paid for by the company. Failure to attend the classes and/or pass the exam will result in demotion/change in pay rate. Responsibilities: Will be discussed during the interview and/or orientation EQUAL OPPORTUNITY: At Five Guys, we don’t just accept difference — we celebrate it, we support it, and we thrive on it for the benefit of our employees and our guests. Five Guys is proud to be an equal opportunity workplace. Reasonable accommodation will be considered and implemented in accordance with ADA requirements. Notice of Employee Rights, Protections, and Obligations Under Labor Law Section 740:

This job posting is for a position in a restaurant that is independently owned and operated by a franchisee. This means your application will be reviewed by the franchisee who will make any hiring decisions. If hired, the franchisee will be your employer and is alone responsible for any employment related matters. At KFC, we feed the world. But we do more than fill people up. We fulfill their life. Our meals matter, and when we serve them with southern hospitality, we make our customer's day. So our jobs are more than a paycheck - they're about being independent, having fun, and making new friends. If you're already a successful manager, you need to check out our Restaurant General Manager position. As a Restaurant General Manager, you have the keys to a $1 million+ business (literally!). And when you grow your team and the business by making our customers' day, you get rewarded in a big way. Requirements: The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: • A natural leader, you want to be co-captain because you can help bring together a winning team. You're all about creating a great place to work for the team., • You want to make your customer's day and it shows in the way you are maniacal about serving great-tasting chicken with a great big smile., • We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational and fun., • You set high standards for yourself and for the team., • You're up for a challenge. You love the excitement of the restaurant business and know every day is different., • And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation - you may need to drive to make deposits for the restaurant sometimes) and a true desire to learn and grow.

If you're passionate about the fast-paced world of restaurant management, we want you. At KFC, you'll thrive in an environment where teamwork, exceptional service, and operational excellence are paramount. As an Assistant General Manager, you'll not only contribute to KFC's success but also enjoy clear career growth opportunities within KBP Foods, one of the nation's leading quick-service restaurant organizations. Join us, deliver exceptional customer experiences, and advance your career in the food industry-you deserve it. What's in it for you: • Ability to develop your leadership skills and seek General Manager and above store level opportunities with our internal leadership development program., • Employee perks such as cell phone discounts; Saving Match Program, Employee Assistance Program through KBP Cares., • Earn your GED for free, college scholarships and free online tuition., • Medical, Dental, Vision benefits and accrued PTO, • Free shift meal and an employee discount at our KFC restaurants. What a day in the life of an Assistant General Manager can look like: • Supervise daily restaurant operations, ensuring adherence to KFC standards and policies., • Lead and manage a team, including supporting RGM with training, scheduling, and performance appraisals., • Manage inventory, maintain food safety protocols, and address customer concerns., • Oversee financial aspects, including cash management and expense control., • Collaborate with the General Manager to develop growth strategies and maintain brand image. Requirements: What you bring to the table: • Minimum 1 year of experience as an Assistant General Manager in food service or retail environment, including Profit & Loss responsibility preferably in quick serve restaurant (QSR)., • Managers must be at least 18 years old., • Availability to close the restaurant at least two nights a week. KBP Foods, a part of KBP Brands is a leading restaurant franchise group with a clear vision: to create a great place to work, a great place to eat, and a great place to own. We're looking for dedicated individuals that align with our core values and are passionate about Diversity, Equity, Inclusion, Belonging (DEIB+), Growth Opportunities, and a Positive Culture. • Grown to over 1,000 restaurants in 20 years., • Opportunities in 31 states Additional Info: Assistant General Manager Employees are entitled to compensation commensurate with skill and experience. The exact compensation will vary based on skills, experience, location, and other factors permitted by law and will be discussed during the hiring process. The expected starting compensation ranges for new hires in this position in various states and jurisdictions are as follows: • All other locations: $12.00 to $22.00 per hour, • State of Maryland: $16.00 to $19.00 per hour, • State of New York: $16.00 to $19.00 per hour, • New York City: $18.00 to $20.00 per hour, • Cincinnati, OH: $15.00 to $17.00 per hour, • Toledo, OH: $15.00 to $17.00 per hour

This job posting is for a position in a restaurant that is independently owned and operated by a franchisee. This means your application will be reviewed by the franchisee who will make any hiring decisions. If hired, the franchisee will be your employer and is alone responsible for any employment related matters. At KFC, we feed the world. But we do more than fill people up. We fulfill their life. Our meals matter, and when we serve them with southern hospitality, we make our customer's day. So our jobs are more than a paycheck - they're about being independent, having fun, and making new friends. If you're looking to be a manager of your own business but don't know how to get started, check out our Assistant Restaurant Manager position. As an Assistant Restaurant Manager, you are second in command of a $1 million+ business. Working with your Restaurant General Manager, you grow the business by making our customers' day. And when you do, you get rewarded in a big way. Requirements: The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: • A natural leader, you want to be co-captain because you can help bring together a winning team. You're all about creating a great place to work for the team., • You want to make your customer's day and it shows in the way you are maniacal about serving great-tasting chicken with a great big smile., • We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational and fun., • You set high standards for yourself and for the team., • You're up for a challenge. You love the excitement of the restaurant business and know every day is different., • And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation - you may need to drive to make deposits for the restaurant sometimes) and a true desire to learn and grow.

Job Description CULINARY EXPERIENCE SUPERVISOR As a Culinary Experience Supervisor (CES) at Impact Kitchen you set the culinary standard high and are passionate to ensure guests enjoy their experience through incredible food. You create delectable and consistent dishes for dine-in and take-out guests, support back of house operations and partner with your Guest Experience counterparts on the team. You are an integral team member as you prepare a variety of beverages to high standards and with a quick turn around. Culinary Experience Supervisors are highly flexible individuals responsible for preparing and working both Hot and Cold line kitchen stations supporting Impact Kitchen’s breakfast, brunch, lunch and dinner menu. As proper food handling, food safety, and consistent recipe preparation are all vital to this position, a primary role of the CES position is to support the leadership of business success through an engaged team while monitoring sanitation, food quality, and food freshness. This position is highly physical; therefore, individuals must possess a strong level of physical stamina. Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment. As an Impact Kitchen Culinary Experience Supervisor you are a developing expert in your niche and are the teams go-to resource when it comes to all things culinary experience. You are a trainer and facilitate coaching and knowledge transfer instinctually. You aim to see your team succeed and support management with the successful operation of the business. This role has keys to our restaurant and leads by example with every action. The natural progression from this role is to Culinary Experience Manager. COMPENSATION Culinary Experience Supervisors earn $23.50/hour, paid time off, and receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle. TEAM & DEPARTMENT Culinary Experience Supervisors make an impact everyday through our back-of-house operations and support the leadership of a large portion of our total team population. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while being the main point of food production for our guests. The Culinary Experience Supervisor reports to Culinary Experience Management including the Assistant Culinary Experience Manager, Culinary Experience Manager and General Manager of each Restaurant. The first entry point for our culinary inclined leaders, the Culinary Experience Supervisor is the perfect knowledge incubator and team coach. Those that excel in their capacity at a CES have the opportunity to advance to an Assistant Culinary Experience Manager role where they build on their ability to train and develop top talent for the organization while also learning more about running a successful restaurant. CORE RESPONSIBILITIES • Leading and training the Culinary Experience Team., • Oversee Team Leads and provide direction, • Executing Impact Kitchen standards at an Above and Beyond level., • Ensuring a best-in-class experience for new hires on their first day and during training through IMPACT ACADEMY, • Preparation, production and execution of menu items and food quality standards according to detailed recipes and instructions, • Receiving and storage of deliveries as related to the commissary kitchen and 3rd party suppliers, • Effective storage, management, and safe rotation (FIFO) of all products, • Cleaning, sanitation and maintenance of kitchen equipment and food production spaces, • Minimum of 3 years of kitchen experience with a clear understanding of cooking and cleaning fundamentals and practices, • 3 - 5 years of team leadership experience, • Passion and Interest in coaching and developing others, • Strong understanding of food safety and public health practices, • Ability to execute and thrive in a fast-paced environment with consistency, • Strong time management and organizational skills with the ability to multitask when required, • Ability to communicate effectively and respectfully, and to work well with others, • Be able to work in a standing position for extended periods, • Availability to work days, evenings, and weekends as business demands., • A commitment of at least 5 days per week and 30-40 hours per week is required., • Ability to lift up to 50 LBS, • Work Permit required INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey/lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. #ImpactUSA Powered by JazzHR 2vXnsPM7DG

Job Description 4 Charles Prime Rib, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef ($125,000/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, consistency, and quality 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 and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. 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.

Job Description Au Cheval New York, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef (Up to $125,000/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, consistency, and quality 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 and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back of house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. 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.

Job Description Kitchen Manager Company Overview: At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community. Job Duties and Responsibilities: At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. • Oversee day-to-day kitchen operations to ensure smooth and efficient workflow. Ensure all dishes are prepared correctly, consistently, and in accordance with company recipes, portioning standards, and internal policies. Maintain quality, presentation, and timeliness of every dish leaving the kitchen., • Ensure staff maintain daily food safety documentation, including food temperature logs, refrigerator logs, and end-of-day cleaning checklists (e.g., worktables, grills, ovens)., • Manage food quality by guiding staff on preparation, cooking techniques, taste testing, and visual presentation; ensure menu recipes are followed, with flexibility to innovate up to 10% of the menu., • Place and receive orders for all kitchen supplies, ensuring timely delivery, accurate inventory levels, and quality control of all incoming products., • Collaborate with the Executive Chef on menu execution, kitchen operations, and staff coordination to ensure consistency and efficiency., • Maintain valid food handler certification (renewed every 5 years) and monitor food temperatures to ensure all items meet safety standards before serving., • Maintain accurate inventory by reviewing purchase reports, placing and receiving orders, updating inventory logs, and minimizing waste and product loss., • Ensure all stations are stocked and cleaned properly, including organizing weekly deep cleaning and monitoring adherence to kitchen layout and planogram., • Organize and adjust staff schedules based on business needs and supervise all kitchen stations (salads, hot line, cold entrees, pre-pack, grab-and-go)., • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Ability to work well under pressure and fast paced environment, • Willing to work a flex schedule, • Must be able to lift up to 50 lbs

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for efficient and profitable day-to-day management of all kitchen operations of the venue, and directly supervises Assistant Kitchen Manager and Chefs throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties: Salary Range: $90,000.00-$120,000.00 Position Description: • Ability to perform all responsibilities of each position in the kitchen., • Assists General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales, and marketing., • Develops menus for restaurant operations., • Performs a daily walk through of inventory to determine daily production., • Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products., • Performs a daily line check to ensure consistent tastes, accurate temperatures, and quality of items., • Ensures and enforces a high standard of service efficiency, sanitation, training, and safety practices., • Interviews, hires, develops, trains, and manages all Sous Chefs, prep cooks, line cooks, and back of house trainers., • Meets or exceeds budgeted financial goals., • Maintain current recipe cards and cost sheets on all menu items., • Meets daily with Sous Chefs to coordinate and ensure production standards., • Conducts meetings with staff at regular intervals., • Responsible for labor control and assigning duties to supervisors and staff members., • Accountable for the development, performance, coaching, and timely completion of all annual salaried and hourly performance reviews., • Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume., • Anticipates and recommends employment needs., • Works closely with Hotel operations., • Establish and inspect daily, methods of food preparation and cooking., • Coordinates catering/banquet functions with the appropriate Department Head., • Ensures proper plate presentation and adherence to product specifications and recipe guidelines., • Responsible for quality of products and waste prevention., • Ensures the highest quality product reaches our guest and meets specifications., • Ensures that all productivity and quality standards are maintained., • Ability to calculate COGS and troubleshoot discrepancies in cost reporting., • Ability to forecast Labor Cost based on historical data and trends., • Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition., • Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents., • Minimum of five years experience in a high volume food and beverage environment required., • Excellent written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal, • supervision., • Excellent judgment and decision making abilities., • High school degree or GED required, • Bachelor’s degree (BS) preferred or Associate’s degree (AA) in a related field, • ACF certification or appropriate program or equivalent required, • Certified Professional Food Manager Certification required, • Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and, • provide proof of possession prior to first day of employment subject to local laws, • OTHER:, • This position will have limited travel up to 20% of the time. Travel will be required for occasional deliveries, visits, • to other locations, and/or company meetings., • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. WORK ENVIRONMENT: • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Frequently required to wash hands and/or wear gloves.

Job Description JOB TITLE: Kitchen Manager REPORTS TO: General Manager JOB TYPE: Full Time LOCATION: Madison Square Park SUMMARY A Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of our Tous les Jours Bakery Cafe. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. JOB DUTIES (include but are not limited to the following) Kitchen management (70%) • Responsible for daily kitchen operations, • Manage food preparation and recipe execution according to CJ Foodville standards, • Conduct a thorough line check at the beginning of every shift, • Manage food cost and BOH labor cost- setting proper pars according to menu mix, accurate ordering and inventory, scheduling, and maximizing yield, • Responsible for recruiting, training and development of BOH employees, • Work closely with GM to develop new menu items, • Educate and train employees about safety and sanitation, • Support GM for all his/her duties – an acting GM when other managers are not present, • Responsible for all daily restaurant operations – opening and closing, • Responsible for all operations P&L, • Responsible for administering restaurant supplies and maintaining proper inventory level, • Responsible for effective communication and problem resolution with customers, employees, and vendors, • Work closely with GM to develop and maintain effective marketing plans QUALIFICATIONS & SKILLS • At least 4 years of full-service dining experience including management experience, • Associate’s Degree in Hospitality preferred, • NYC Food Protection Certificate, • Spanish or Korean skill a plus

Job Description JOB TITLE: Kitchen Manager REPORTS TO: General Manager JOB TYPE: Full Time LOCATION: Madison Square Park SUMMARY A Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of our Tous les Jours Bakery Cafe. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. JOB DUTIES (include but are not limited to the following) Kitchen management (70%) • Responsible for daily kitchen operations, • Manage food preparation and recipe execution according to CJ Foodville standards, • Conduct a thorough line check at the beginning of every shift, • Manage food cost and BOH labor cost- setting proper pars according to menu mix, accurate ordering and inventory, scheduling, and maximizing yield, • Responsible for recruiting, training and development of BOH employees, • Work closely with GM to develop new menu items, • Educate and train employees about safety and sanitation, • Support GM for all his/her duties an acting GM when other managers are not present, • Responsible for all daily restaurant operations opening and closing, • Responsible for all operations P&L, • Responsible for administering restaurant supplies and maintaining proper inventory level, • Responsible for effective communication and problem resolution with customers, employees, and vendors, • Work closely with GM to develop and maintain effective marketing plans QUALIFICATIONS & SKILLS • At least 4 years of full-service dining experience including management experience, • Associates Degree in Hospitality preferred, • NYC Food Protection Certificate, • Spanish or Korean skill a plus

Job Description Monkey Bar is looking for a dedicated and experienced Full Time Executive Chef (up to $125,000/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, consistency, and quality 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 and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. 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.

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. We are incredibly excited to share that this job posting is for our first New York based location, Impact Kitchen Nomad. Impact Kitchen Nomad will be opening in summer 2025. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. CULINARY EXPERIENCE TEAM MEMBER As a Culinary Experience Team Member (CETM) at Impact Kitchen you set the culinary standard high and are passionate to ensure guests enjoy their experience through incredible food. You create delectable and consistent dishes for dine-in and take-out guests, support back of house operations and partner with your Guest Experience counterparts on the team. Culinary Team Members are highly flexible individuals responsible for dishwashing, preparing and working both Hot and Cold line kitchen stations supporting Impact Kitchen’s breakfast, brunch, lunch and dinner menu. As proper food handling, food safety, and consistent recipe preparation are all vital to this position, a primary role of the CETM position is to monitor sanitation, food quality, and food freshness. This position is highly physical; therefore, individuals must possess a strong level of physical stamina. Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment. COMPENSATION Guest Experience Team Members earn $18.50/hour, paid time off for Full Time staff, and receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle. TEAM & DEPARTMENT Culinary Experience Team Members make an impact everyday through our back-of-house operations and make up a large portion of our total team population. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while being the main point of food production for our guests. The Culinary Experience Team Member reports to Culinary Experience Management including the Assistant Kitchen Manager, Kitchen Manager and General Manager of each Restaurant. Although the first entry point for our culinary inclined restaurant teams, the Culinary Experience Team Member is the perfect knowledge incubator. Those that excel in their capacity at a CETM have the opportunity to succeed to a Culinary Experience Lead role where they train and develop top talent for the organization, and then on to management. CORE RESPONSIBILITIES • Preparation, production and execution of menu items and food quality standards according to detailed recipes and instructions, • Operation and maintenance of dishwashing unit and dish-cleaning areas, • Ability to execute other custodial duties as needed, • Receiving and storage of deliveries as related to the commissary kitchen and 3rd party suppliers, • Effective storage, management, and safe rotation (FIFO) of all products, • Cleaning, sanitation and maintenance of kitchen equipment and food production spaces, • Minimum of 1 year of kitchen experience with a general understanding of cooking and cleaning fundamentals and practices, • Strong understanding of food safety and public health practices, • Ability to execute and thrive in a fast-paced environment, • Strong time management and organizational skills with the ability to multitask when required, • Ability to communicate effectively, and respectfully and work well with others in a team-based setting, • Be able to work in a standing position for extended periods, • Availability to work days, evenings, and weekends as business demands, • Ability to lift up to 50 LBS, • Work Permit required INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey/lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. #IMPACTUSA Powered by JazzHR ykX6hlKxeO

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135331 - CENTRAL AVE [NJ] - East Orange, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industr

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135327 - ELIZABETH [NJ] - Elizabeth, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry? K

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135330 - LYONS AVE [NJ] - Irvington, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry? K

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135332 - BAYONNE [NJ] - Bayonne, NJ Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant man

A growing fast-casual restaurant company is searching for a high-performing and experienced Starbucks General Manager to help drive sales at a top-performing Starbucks unit in the airport.

ROLE AND RESPONSIBILITIES Position Summary: The OTG General Manager at EWR is the management leader in our OTG units; this position is responsible for all day-to-day restaurant and Cibo operations for multiple concepts and crewmember performance. Accountable for leading the recruitment of FOH staff

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135611-BLOOMFIELD [NJ] - Bloomfield, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry? K

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135333 - SPRINGFIELD [NJ] - Irvington, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry?

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135329 - JERSEY CITY [NJ] - Jersey City, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industr

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135324 - UNION CITY [NJ] - Union City, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry?

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135611-BLOOMFIELD [NJ] - Bloomfield, NJ Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135328 - PARK AVE [NJ] - Newark, NJ Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant man

La Grande Boucherie is seeking a hospitality professional who is an experienced and capable Assistant General Manager who will be in charge of planning, organizing, training, and leadership of the restaurant and its staff to achieve stated objectives in sales, cos

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135332 - BAYONNE [NJ] - Bayonne, NJ Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry? KBP F

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135327 - ELIZABETH [NJ] - Elizabeth, NJ Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135610-PASSAIC [NJ] - Passaic, NJ Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant manag