Restaurant general manager jobs in North Charleston, South Carolina - Page 2Create job alerts

Job Description Wingstop – Vibe Restaurants is looking for an Assistant Manager to support the daily operations of our restaurant. This position will report to the General Manager. We need a leader who can ensure our team works together to achieve the highest standards in food quality, speed, accuracy, and cleanliness. What You'll Do • Lead Shift Operations: You'll be a hands-on manager, completing daily checklists, handling cash, and managing guest interactions., • Drive Performance: You'll ensure our standard operating procedures are followed and maintain a sense of urgency to increase speed of service. You'll also be responsible for monitoring and managing daily labor, sales, and food costs., • You must be at least 18 years old, • A high school diploma or equivalent is recommended, • One to two years of supervisory experience in food service is recommended, • Strong leadership and organizational skills are essential. You should be able to prioritize tasks, delegate work, and solve problems This is a fast-paced role where you will be on your feet frequently, walking and standing. You must be able to lift up-to 50 pounds. You may be required to work evenings, weekends, and holidays. If you are a proactive and detail-oriented leader who can motivate a team and deliver results, we encourage you to apply!

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Managers to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration As a General Manager, you’ll be a strategic leader and brand ambassador, guiding your team through our core leadership principles—role modeling, our touchstones, delivery on operational and culinary standards, and coaching and developing the team. Your role is to inspire, empower, and cultivate a strong team culture while optimizing business performance and ensuring exceptional guest experiences. You will foster a supportive, growth-oriented environment that reflects our values and connects with both guests and the community. This role requires a proven leader with a passion for hospitality, a track record of driving revenue, and the ability to inspire a high-performing team. The General Manager will oversee all aspects of restaurant operations, ensuring a culture of excellence while achieving financial goals. • Oversee daily restaurant operations, ensuring seamless execution of service and operational standards, • Develop and mentor a team of managers and staff, fostering a culture of hospitality, accountability, and excellence, • Drive guest satisfaction and loyalty through 100% manager visits—engaging meaningfully with guests, creating return guests, and fostering long-term relationships, • Ensure teams consistently execute high standards of guest interaction, maintaining exceptional hospitality and service, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Drive incremental sales through exceptional service, personalized recommendations, community engagement, and fostering guest loyalty, • Proven track record of driving sales growth and achieving KPI targets through strategic goal setting and local market expertise, • Deep knowledge of recipes and kitchen operations, collaborating with the culinary team to maintain high-quality food and beverage offerings, • Ensure effective delegation across the team, empowering team members, fostering ownership, and ensuring smooth operations, • Oversee inventory management, including ordering, receiving, tracking, analyzing AVT, detecting issues proactively, and ensuring accountability, • Ensure compliance with all health, safety, and company policies and regulations while maintaining the restaurant’s physical condition and brand standards, • Plan and organize business operations, effectively communicating restaurant goals and aligning the team toward success, • Commit to weekly manager meetings, driving accountability, consistency, and continuous improvement, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Act as a brand and culture ambassador for bartaco, leading community outreach and engagement while maintaining strong market awareness, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: • 3 years of restaurant experience as a General Manager, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds

Job Description We are a Burger King Franchisee looking to hire Shift Managers in full-time positions at the location below. 6000 Rivers Ave, North Charleston, SC The Shift Manager (SM) is the Shift Leader of the restaurant focused on delivering sales and profit results through profitability, guests, people & operations. The SM supports the Restaurant General Manager (RGM) and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service, and people. The SM operates under the direction of the RGM and directly manages a shift of Team Members. Summary Of Essential Duties and Responsibilities: Profitability • Follows all cash control and security procedures (e.g., safe counting, cash drawers), • Maintains inventory by performing Daily and Weekly inventory inspections, • Sets an example for Team Members by working hard to implement shift plans and drive operational results, • Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Motivates Team Members during the shift on each of the workstations, • Reviews restaurant results to identify successes and areas for improvement, • Must be at least eighteen (18) years of age, • High School Diploma or GED required; 2 years of college preferred, • 1-2 years of previous quick service restaurant experience, • Demonstrated understanding of guest service principles, • Available to work evenings, weekends, and holidays Job types: Full-time, Part-time

Job Description Join the experience as we are seeking a Dining Room Floor Manager. The FOH Service Manager supports the General Manager/ Assistant General Manager in all operational aspects of the business. DUTIES AND RESPONSIBILITIES -Ensure service is maintained at the utmost of quality levels -Develop risk management and mitigation strategies -Maintain all corporate beverage mandates -Update and track daily reports -Interview, screen, and recruit job applicants -Coach and train staff -Responsible for Team performance – morale, productivity -Keep General Manger informed of sales and key issues -Increasing sales through marketing, networking and incentives for staff to raise guest check average. -Minimum 3-4 years professional experience -Strong management skills -Strong influence, interpersonal, communication, problem solving and creative solution generation skills -General business acumen -Able to quickly integrate into a team and be recognized as a leader -Finds problem areas, develops solutions -Able to delegate effectively -Able to work long hours standing and walking -Solicit, coordinate and sell private events, organizing through execution FISCAL RESPONSIBILITIES -Increasing sales through incentives for staff to raise guest check average. -Maintains budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF). -Reviews monthly profit and loss statement and acts on all variances. -Monitor activities and expenses including inventory and labor REQUIREMENTS -Minimum 4 years professional experience -General business acumen and analytical skills -Expert knowledge of all Restaurant computer systems -Able to quickly integrate into a team and be recognized as a leader -Experience selling private events -Understanding of costing and forecasting BENEFITS -Free Employer Paid Basic Healthy Lifestyle Benefits Plans -Full comprehensive affordable medical benefits including Health, Vision, Dental, and Life -Paid Vacation, Holiday, Personal, and Sick days Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

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

Job DescriptionCOME JOIN OUR TEAM AND RECEIVE A $200 SIGN ON BONUS! We cover our employees' airport badging fees and pay for airport parking passes! Pay: $18.00 per hour Shift Timing: 12:30 PM-9:00 PM Hyde Park Hospitality, LLC (HPH) is a strategic partner with Airport Dimensions and Sodexo at The Club - located within the Charleston International Airport. HPH brings both experience and expertise to every level of food service and customer care. CONCIERGE JOB SUMMARY The Club is located alongside various shops and restaurants. It is a fast-paced, fun work environment that is growing in style and amenities. The Club is looking for Full-Time Front Desk Hosts with flexible availability to work weekdays, weekends, and opening and closing scheduled shifts. Shifts are subject to change, based on business needs CONCIERGE JOB DESCRIPTION The description below is designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications, which may be required of team members assigned to this job classification. The work of Concierge includes: performing full range of customer service duties in support of Company operations. The Concierge is a personal representation of the service and overall hospitality of the staff and the lounge. While guests are waiting to be checked-in or waiting for assistance, it is the job of the concierge to ensure that the guests are made comfortable and kept informed of the status of their needs or wait times. Upon arrival at the clubroom the Concierge will greet the guest, calling them by name, check credentials and/or process sales and usher guests into the lounge. In some locations, the Concierge may offers drinks to guests who are waiting. The duties of a Concierge include but are not limited to: ● Interacts with airline passengers via premier clubroom/bar environment in a professional and pleasant manner ● Welcomes guests by name and assisting them throughout their stay ● Knowledgeable about the lounge, each customer and the surrounding area ● Communicates with the customer over the phone and in person ● Provides all the information that guests need to enjoy their stay. This may include providing information on the facilities and the services able to be booked. ● Hands out a wide range of pamphlets and brochures as needed ● Certifications and/or Food Handlers / Food Managers Permit, as applicable ● Performs credit card sales transactions via POS system ● Restocks food, beverages, snacks, coffee, cups, glasses, ice, etc. in all service areas as necessary ● Completes paperwork related to daily sales, ● Conducts passenger counts and miscellaneous reporting The Concierge reports directly to the Operations Lead, Assistant Manager or Operations Manager as applicable by location. CONCIERGE JOB REQUIREMENTS High school diploma or GED is required. Related background in hospitality, customer service or restaurant/bar service. One to two years related experience and/or training or equivalent combination of education and experience. Must be at least 18 or 21 years of age according to state law. Must be able to handle multiple tasks and possess outstanding communication skills, problem solving, and organizational skills. Must possess excellent interpersonal skills in order to communicate in a professional and pleasant manner with customers, passengers, and team members. Knowledge of cash management and experience in general office/document administration. Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to read, write, fluently speak and understand the English language. ESSENTIAL JOB FUNCTIONS ● Must be able to perform the following essential duties complying with company standards: ● Ability to cooperate with peers, customers, and members of management of diverse nature who may hold divergent views ● Pass and maintain all necessary licenses and certifications including, but not limited to, state liquor seller-server certification (TIPS/TABC) and state/local health department food handler certification ● Must be able to stand during entire scheduled shift. ● Ability to handle the stress of a fast-paced work shift up to ten (10) hours ● Ability to read and interpret basic documents, and comply with all Company policies and procedures ● Ability to write simple correspondence and use basic office equipment ● Ability to effectively and pleasantly present information in one-on-one and group settings to passengers, customers and other team members of the Company ● Ability to count, add, subtract, multiply and divide using whole numbers, common fractions and decimals including the ability to compute discounts and percentages ● Ability to count money and make accurate change ● Ability to solve practical problems and deal with a variety of passenger/customer issues ● Ability to interpret instructions furnished in written, oral, diagram, or schedule form ● Ability to bend, climb up/down, crouch, hear, kneel, reach, speak, stand, turn, twist, walk ● Must be able to lift 40 pounds, 40 inches high without the aid of another person ● Must be able to push and/or pull 120 pounds with the assistance of a wheeled cart ● Ability to perform tasks safely and according to established procedures to prevent personal injury, injury to others and avoid damage to the environment, facilities, and equipment ● Ability to follow all lawful safety, health and liquor rules and regulations ● Personal appearance and grooming that will present a favorable corporate and customer image ● Must be able to pass and obtain security background check and clearance to work in airport environment ● Report to work on a regular and timely basis. BENEFITS • Medical Insurance (Health, Dental, Vision), • Disability Insurance, • Vacation and PTO, • 401K Plan with generous Company Matching, • Employee Assistance Program (EAP) Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2025 for being one (ranked 35th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.

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

Job Description Looking to use your talent for hospitality in the best fine dining restaurant in the U.S. as designated by TripAdvisor's Travelers' Choice Best of the Best Awards? This is the job for you! Job Summary The Revival Server is responsible for providing exceptional customer service and ensuring an outstanding dining experience for our guests. The main duties include taking orders, delivering food and beverages, and maintaining a clean and organized workspace, all with outstanding communication skills, a friendly demeanor, and the ability to work well in a fast-paced environment. Additionally, Servers all share the Service Bartender responsibilities as scheduled by management. If you have a good work ethic, a positive attitude, drive, and a willingness to take initiative, this is the job for you! Primary Duties & Responsibilities Server: • Know and understand the menu items and specials to answer questions and make recommendations., • Take accurate food and beverage orders from guests., • Provide excellent customer service to all guests., • Input orders into the POS system and ensure accuracy., • Ensure food and beverages are served to customers promptly., • Prepare and deliver drink refills as requested., • Ensure tables are enjoying their drinks and/or meals and take action to correct any problems to deliver a memorable dining experience., • Deliver guest checks with accuracy and process payment transactions correctly and efficiently., • In compliance with state regulations, ensure all tables and chairs are kept clean during service and after closing and maintain a clean and organized workspace, including condiment stations, menus, and utensils., • Perform side work for opening, during shift, and closing as appropriate., • Assist food prep staff when requested., • Protect the establishment and guests by adhering to sanitation, safety, and alcohol beverage control policies and by identifying guests’ special dietary needs, restrictions, and allergies., • Perform basic cleaning tasks as needed or directed., • Courteously greet bar guests, and promote and document orders for drinks. Mix, garnish, and present drinks using standard ingredient recipes and practicing prudent portion control. Keep track of all beverages served and create a check for each guest to maintain accountability for all beverages served. Execute all cocktail beverages for the serving team promptly., • Must adhere to all State, Federal, and Corporate liquor regulations about serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed., • Responsible for sanitation in and around the bar area and compliance with DHEC standards., • Maintain proper and adequate set-up of the bar. This includes stocking all beer, wine, spirits, glassware, paper products, straws, stirrers, condiments, and produce based on projections from the daily functions sheet. Job Requirements Education & Experience: • High school diploma or equivalent., • Previous experience in and knowledge of restaurant operations and industry standards.., • Commitment to guest satisfaction and service excellence., • Ability to remain calm and professional in a fast-paced environment. Ability to prioritize and manage multiple tasks efficiently., • Attention to detail and a proactive approach to problem-solving. Accuracy and speed in executing assigned tasks., • Excellent interpersonal and communication skills. Ability to work well within a team and collaborate effectively., • Ability to read, speak, and understand English to follow directions, and procedures, and communicate with the team and guests., • Ability to learn and perform all essential job functions accurately and safely with minimal supervision. Equipment to Be Used: • POS Machine, • Coffee Machine, • Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires, • Ability to stand and walk for long periods., • Frequently required to use hands and arms to reach and handle. Frequently required to climb, balance, stoop, kneel, and crouch., • Requires manual dexterity sufficient to handle equipment and utensils., • Must be able to push, pull, lift, and carry up to 30 pounds., • Revival is an indoor sixty-two-seat dinner-only restaurant and small venue event space. Will occasionally work in other areas of the property including other restaurant/banquet outlets, storage areas, kitchens, and guest areas. What we have to offer Location: • Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District., • A culture that values curiosity, boldness, intentionality, and delight!, • Opportunities for internal growth and development, • Paid Time Off & Paid Holidays, • Earned wage access through PayActiv - access your earned wages before payday!, • Affordable medical, dental, and vision insurance plans, • Company provided life insurance, • Short & Long Term Disability and Accident and Critical Illness Insurance, • Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%, • Referral program & Employee Assistance Program & Tuition Reimbursement Program Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city. Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at Revival and The Vendue! To learn more, visit thevendue.com. EOE/DFWP

Job Description We are a Burger King Franchisee looking to hire a General Manager in full-time positions at the location below. 6000 Rivers Ave, North Charleston, SC The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees). About Burger King Every day, more than 11 million guests visit BURGER KING® restaurants around the world. And they do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, BURGER KING® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years. Qualifications And Skills: • Must be at least eighteen (18) years of age., • High School Diploma or GED required., • 1-2 years of previous restaurant management experience, • Strong understanding of P&L management & drivers of restaurant profitability, • Ability to prioritize own and others' work and time to meet deadlines and objectives., • Demonstrated leadership skills., • Demonstrated understanding of guest service principles, • Available to work evenings, weekends, and holidays., • Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant.Summary Of Responsibilities:, • PROFITABILITY Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes. Reviews key P&L lines to increase profitability for the restaurant. Drives sales through proactive guest service, people development & operations management. • GUEST Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility. Manages the guest experience through operations and timely response to Guest issues. Problem solves guest feedback systems to determine root-causes and develops action plans to address issues. Identifies and interacts with the community to engage the prospective guest and execute local marketing initiatives. • PEOPLE Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team On-boards new team members by training and guiding them through the certification process Inspires the restaurant team by effectively managing individual and team recognition programs. Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team's capabilities and raise restaurant performance. • OPERATIONS Manages restaurant labor using optimal Manager staffing and Team Member scheduling. Enforces compliance with government regulations, employment laws, and BKC policies. Ensures that restaurant upholds operational and brand standards. • Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary

Job Description We are a Burger King Franchisee looking to hire Shift Managers in full-time positions at the location below. 4709 Dorchester Rd, North Charleston, SC, SC The Shift Manager (SM) is the Shift Leader of the restaurant focused on delivering sales and profit results through profitability, guests, people & operations. The SM supports the Restaurant General Manager (RGM) and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service, and people. The SM operates under the direction of the RGM and directly manages a shift of Team Members. Summary Of Essential Duties and Responsibilities: Profitability • Follows all cash control and security procedures (e.g., safe counting, cash drawers), • Maintains inventory by performing Daily and Weekly inventory inspections, • Sets an example for Team Members by working hard to implement shift plans and drive operational results, • Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Motivates Team Members during the shift on each of the workstations, • Reviews restaurant results to identify successes and areas for improvement, • Must be at least eighteen (18) years of age, • High School Diploma or GED required; 2 years of college preferred, • 1-2 years of previous quick service restaurant experience, • Demonstrated understanding of guest service principles, • Available to work evenings, weekends, and holidays Job types: Full-time, Part-time

Job Description Looking for a part-time job in a fun, fine-dining restaurant? This is the job for you! Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue! WHAT WE HAVE TO OFFER Location: • Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District., • A culture that values curiosity, boldness, intentionality, and delight!, • Opportunities for internal growth and development, • Paid Time Off & Paid Holidays, • Earned wage access through PayActiv - access your earned wages before payday!, • Affordable medical, dental, and vision insurance plans, • Company provided life insurance, • Short & Long Term Disability and Accident and Critical Illness Insurance, • Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%, • Referral program & Employee Assistance Program & Tuition Reimbursement Program As the main and often first point of contact with our guests, the Host is one of our most important roles. Our Host greets every guest in a friendly and efficient manner by phone or in person. They are responsible for our reservation and seating system and ensuring a memorable dining experience by providing exceptional customer service and maintaining a well-organized front-of-house environment. Primary Duties & Responsibilities: Host • Welcome guests in a warm and friendly manner and ascertain their dining needs., • Escort guests to their table, provide accurate wait time estimates, and inform guests of any delays or special promotions., • Manage the seating chart and monitor restaurant activity to determine seating and dining flow., • Maintain a tidy reception area. Perform opening and closing duties, as needed., • Answer phone calls and manage reservations, ensuring accuracy and efficiency., • Listen to voicemails and respond promptly to guests., • Communicate with servers, kitchen staff, and management to coordinate seating and ensure smooth operations. Job Requirements: Education/Experience: • Any combination of education and experience equivalent to graduation from high school or any other combination of training or experience that provides the required knowledge, skills, and abilities., • A polite, engaging, and professional personality, • Commitment to guest satisfaction and service excellence, • Ability to work under pressure, be organized, be self-motivated, and work well with others., • Ability to read, speak and understand the English language in order to communicate with guests. Equipment to Be Used: • Computerized reservation system, • Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires., • Ability to stand, walk, talk, and hear for long periods of time. Requires normal range of hearing and vision., • Frequently required to use hands and arms to reach and handle. Frequently required to sit, climb, balance, stoop, kneel, and crouch., • Requires manual dexterity sufficient to operate computer systems., • Must be able to push, pull, lift, and carry up to 30 pounds., • Revival is an indoor sixty-two-seat dinner-only restaurant and small venue event space. Will occasionally work in other areas of the property including other restaurant/banquet outlets, storage areas, kitchens, and guest areas. WHO WE ARE Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city. The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com. EOE/DFWP

Job Description Want to work in a place where you can learn, laugh, be supported, be yourself, reach your goals— and help others do the same? If so, then Panera is for you! We do everything possible to earn your trust and help you succeed—every day, in every way. Come join the fun! Panera Perks: * Competitive wages * Bonus potential * 8 weeks paid on the job training * 45-50 hour work week * Medical, Dental, Vision, & Life Insurance Benefits * 401K with Company Matching * Paid Vacation after 6 Months * Sick Pay * Free Meal each shift * Career Growth Opportunities Our Assistant Managers bring the team together. As an Assistant Manager at Panera, you help lead an amazing team and a bakery-cafe to success. You support your General Manager (GM) in managing overall operations, improving the customer experience, and increasing the bottom line, while also owning the people responsibilities for your location, including coaching, developing, and leading. You make the Warmth, Belonging, Growth, and Trust of Panera a reality with your team. As an Assistant Manager at Panera, your responsibilities include but are not limited to: • Build our culture of Warmth, Belonging, Growth, and Trust., • Ensure extraordinary guest experiences., • Make sure every customer is delighted by the quality of our food, service, staff, & safety measures., • Build customer relationships that lead to long-term, loyal patrons., • Ensure the ongoing success of your bakery-café., • Lead, manage, and develop your team., • Assist your GM in leading and supervising all café staff., • Plan & manage staffing needs, shift scheduling, people development, career development, and succession planning., • Hire & train new team members, and keep your team motivated, engaged, & energized., • Manage team performance to ensure your café’s goals and quality standards are met, while ensuring extraordinary customer service., • Coach your managers and associates on certain responsibilities and delegate those responsibilities to them., • Recognize & celebrate individual & team achievements., • Ensure high-quality operations & service., • Make sure Panera’s standards of excellence are always maintained – and continually improved – at your bakery-café., • Motivate your team to meet (and exceed) your bakery-café’s goals., • Adhere to café systems and processes to accomplish day-to-day operations., • Ensure food safety standards are fully maintained., • Ensure a healthy & safe culture and workplace for your team., • Grow sales & maximize profitability., • Execute company & café strategies for sales growth and flow-through., • Manage associate labor to support and drive café profitability., • You enjoy people & have great communication skills., • You like the fast paced environment of the hospitality industry., • You can work flexible hours, including nights and weekends. (Open availability), • You’re committed to, and experienced with, health and food safety., • You’re interested in working toward a General Manager position and/or you want to learn, grow, and expand your career., • You have a proven ability to direct, motivate, coach, and develop others., • You have a proven ability to run great shifts., • You’re at least 18 years of age., • You’re able to pass a drug screen and background check., • You have 1-2 years of restaurant or retail supervisory experience. – A Path to Success: Our Assistant General Managers can continue their career growth by pursuing our Operating Partner Program. While you’re helping your team reach their goals, we’ll help you meet yours. – Skills and Training: At Panera, you’ll build skills you can use anywhere. Our training can help you succeed in your career—and your life. Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionKitchen Manager – JINYA Ramen BarJob Summary The Kitchen Manager serves as an ambassador of the JINYA Ramen Bar brand, ensuring food quality, safety, and service consistently exceed company standards. This role provides daily leadership, motivation, and operational oversight for back-of-house team members while supporting overall restaurant success. The Kitchen Manager acts as a key liaison between guests, kitchen operations, and restaurant leadership—setting the example through strong leadership, cleanliness, productivity, and excellence in food execution. Primary ResponsibilitiesKitchen Operations & Food Quality * Maintain a safe, clean, and compliant kitchen environment by enforcing sanitation standards, food safety procedures, and company policies * Oversee all aspects of kitchen cleanliness, food preparation, and safety protocols * Monitor, taste, and evaluate food preparation, execution, and presentation to ensure quality standards are consistently met * Ensure all team members follow proper food handling and cooking procedures Team Leadership & Development * Lead, train, and develop kitchen team members * Support both front-of-house and back-of-house operations as needed * Provide daily guidance, motivation, and performance feedback * Administer fair and consistent corrective actions when necessary * Cross-train qualified team members to improve operational efficiency Inventory, Ordering & Cost Control * Order food supplies, ingredients, and kitchen materials in a timely and cost-effective manner * Maintain proper inventory levels and conduct regular inventory counts * Ensure deliveries meet product specifications, quality standards, and receiving procedures * Control food costs by minimizing waste, following recipes, and monitoring usage Scheduling & Labor Management * Create kitchen staff schedules based on sales forecasts and business needs * Ensure proper staffing levels while meeting labor cost objectives * Manage shift coverage, breaks, and operational flow Equipment & Facility Maintenance * Oversee kitchen equipment maintenance and repairs * Conduct routine inspections and follow preventative maintenance programs * Ensure equipment remains clean and in proper working condition Operations Coordination & Guest Experience * Coordinate daily front-of-house and back-of-house operations * Review sales goals, food quality, and service execution with management * Respond promptly and professionally to guest concerns and corporate communications Leadership & Company Culture * Work closely with the General Manager and leadership team to meet revenue, food cost, and labor goals * Promote and execute JINYA’s mission, values, vision, and culture * Complete additional managerial duties as assigned Required Competencies * Minimum 2 years of restaurant or hospitality management experience (high-volume experience preferred) * Strong leadership, communication, and organizational skills * Ability to multitask effectively in a fast-paced environment * Knowledge of food safety, sanitation, and restaurant operations * Experience conducting inventory and cost controls * Proficiency with POS systems (such as ALOHA or similar) and basic computer applications * Strong mathematical skills for inventory and operational calculations * Dependable, reliable, and self-motivated * Ability to lead by example and inspire team performance * Experience working in a multicultural environment * Flexible availability including weekends and holidays * Must be 21 years of age or older Education & Certifications * High school diploma preferred (college coursework a plus) * Ability to read, write, and speak English (Spanish a plus) * Must obtain and maintain all required local, state, and federal certifications including food handling and alcohol service permits Work Environment This position operates in a professional, high-energy restaurant environment. The Kitchen Manager routinely moves between kitchen and restaurant areas while working with pots, pans, kitchen equipment, and operational tools. The role includes frequent communication with team members and guests, occasional ladder use for overhead items, and constant awareness of safety, cleanliness, and food quality. Physical Demands * Stand and walk for extended periods * Use hands and arms for food preparation and equipment handling * Lift and maneuver up to 50 pounds * Work in hot, humid, and wet kitchen environments * Bend, reach, and navigate busy kitchen spaces * Distinguish food flavors and quality Reasonable accommodations may be provided to enable individuals with disabilities to perform essential functions. Travel Requirements Travel is primarily local based on restaurant location but may include additional locations for training, meetings, or operational support. This role requires more than 50% of time focused on managerial and leadership duties. Additional Information This job description is not intended to be a comprehensive list of duties. Responsibilities may change at any time based on operational needs. Why Work at JINYA Ramen Bar? JINYA offers a high-volume, chef-driven restaurant environment built on authentic flavors, strong team culture, and professional growth. Kitchen Managers play a vital role in leading operations, developing talent, and delivering exceptional dining experiences every day. If you’re a strong culinary leader who thrives in fast-paced kitchens and values quality, teamwork, and operational excellence, apply today.

Restaurant General Managers have open availability and are accustomed to a 50 hour work week. Ready to find that place where you belong? A fresh start as a General Manager at Pizza Hut might be just what you need.

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Crew Member / Food Service] As a Team Member at Burger King you'll: Greet guests with a smile while receiving orders and processing payments; Prepare and package food and drink products; Maintain the cleanliness of the restaurant at all times; Maintain health and safety standards in work areas; Unlo

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Disclaimer: The preceding job description has been designed to highlight the general nature and level of work performed by employees within this classification.

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Key Responsibilities of an Assistant Manager.

As an Assistant Service Manager, you will gain hands-on experience in one of Goodyear's Auto Service centers by making meaningful connections with guests while delivering outstanding service.

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You know how to lead and develop teams and have a general understanding of employment law.