Restaurant manager jobs in Arizona - Page 19

Job Description Trevor's is looking for an enthusiastic General Manager to join our team. As a General Manager, you will support the restaurant team to deliver exceptional food and beverage offerings with Above & Beyond hospitality. You will also support the retail team with projects that involve both teams. You Will • Have a relentless dedication to making each guest experience great., • Ensure the food and beverage items are prepared and presented to our guests with the highest possible quality., • Constantly train our team members so that they provide better and better experiences for our guests., • Oversee all FOH and BOH team members and the entire Restaurant Management Team., • Maintain restaurant safety and cleanliness standards throughout the entire building., • 21 years of age or older, • Ability to work a full-time schedule as business requires including nights, weekends and holidays, • Knowledge of food, spirits, beer and wine, • Hospitality excellence, • Strong interpersonal skills with a positive and engaging attitude, • Value collaboration and acting as a team player, • Desire to develop knowledge of product and hospitality, • Store discounts, • Vacation The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications.

Job Description JACK IN THE BOX RESTAURANT MANAGER / ASSISTANT MANAGER Energetic? Enthusiastic? Passionate about pleasing guests? Then this may be the perfect position for you! While Jack in the Box is totally committed to our guests' satisfaction – and our Managers play an integral part in making this happen – we realize this can be accomplished only through great employees with the same level of commitment. As part of the Jack in the Box team, you will have opportunities for both personal and professional growth, while directly impacting the environment in the restaurant for employees and guests. * Provide leadership and supervision to restaurant employees for all aspects of each shift worked in a single restaurant * Report to the Restaurant Manager / District Manager * Develops team to provide excellent internal and external service * Have direct accountability for all operational results for each shift worked Requirements * Minimum Age - Must be at least 18 years old. * High School Diploma required; working toward AA or BA/BS degree preferred * Experience - Minimum of 1 year managing a service concept with full P&L responsibility. * Must complete Restaurant Manager training and have Food Safety certification within first 60 days of employment. * Excellent interpersonal skills and is a self-starter who takes initiative and willingly accepts responsibility. * Ability to perform basic math (addition, subtraction, multiplication, division) * Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant * Ability to lift and carry 10-65 lbs * Ability to operate restaurant equipment and drive a motor vehicle. Some of the benefits offered: * Ongoing training and development * Flexible schedule * Meal discounts * Health, Dental, Vision Insurance * Life Insurance * Vacation and Sick pay

Job Description Executive Sous Chef Why Join Our Team? • Industry-Leading Compensation Package, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 15% of the base salary in performance-based bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities • Culinary Leadership & Execution, • Support the Executive Chef in overseeing all aspects of kitchen operations, • Ensure that every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency, • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service, • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency, • Create and execute seasonal menu specials aligned with our brand and guest expectations, • Collaborate with the Events Department to update menus and meet event-specific culinary demands, • Team Development & Culture, • Train, mentor, and develop kitchen staff to uphold our brand standards, • Ensure a collaborative and respectful work environment for both BOH and FOH teams, • Foster a culture of excellence, creativity, and teamwork in the kitchen, • Inspire and motivate the culinary team to perform at the highest level, • Operational & Financial Management, • Maintain labor, food costs, and inventory control within budget parameters, • Implement waste reduction strategies and optimize portion control, • Work closely with the purchasing team to ensure high-quality ingredient sourcing, • Monitor P-mix reports and adjust menus based on sales trends, • Review monthly P&L reports and address variances, • Safety, Compliance & Cleanliness, • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards, • Maintain a spotless and organized kitchen, exceeding all cleanliness standards, • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety, • 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Proven ability to manage kitchen operations, control food costs, and optimize efficiency, • Strong leadership, communication, and team development skills, • Expertise in menu development, execution, and culinary innovation, • Ability to execute all kitchen positions and support staff when needed, • SERV Safe Food Manager Certification (or equivalent as per state law), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Part Time & Full Time Bartenders average between $500 - $1100 / week. You will be paid minimum wage, $11.70, plus tips as provided by the guests. The advertised expected range is an estimate, only, and is based on current take home averages. It is based on schedule flexibility & availability is not guaranteed. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! We are looking for seasoned Bartenders who seek career growth in the restaurant industry and who possess a passion for food and beverage. All crewmembers provide friendly, helpful and knowledgeable guest service that goes above and beyond at all times. Each crew member contributes and excels in a team service environment. All crew members are responsible for understanding the duties of their position and following all company standards and guidelines. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age to serve alcoholic beverages., • 3 Years’ experience as a restaurant bartender in a similar level of volume with a craft/classic cocktail program., • High school graduate, some college., • Current CA Food Handler’s Card., • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to compute basic mathematical calculations., • Complete opening duties as assigned., • Take Guests' food and beverage orders, utilizing suggestive selling techniques., • Input orders into point-of-sale system. Legibly document orders when point of sale system is inoperative and communicate with expeditor., • Make and serve alcoholic beverage items at bar and serve to Guests and servers., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Open wine/champagne bottles for Guests as well as wine by the glass selections., • Make all varieties of coffee in accordance with restaurant standards., • Serve all food courses and non-alcoholic beverage items to Guests., • Acknowledge all guests, anticipate Guests’ needs, and respond promptly to guests – however busy., • Interact in courteous and professional manner with Guests, management and co-workers., • Ensure proper bar-top maintenance throughout the meal and the bar-top is wiped and clean for next Guest., • Wash and stock all bar glassware throughout shift., • Present guest checks and process payments adhering to cash handling and credit policies., • Clean and wipe down bar immediately after Guest departs., • Collect and report tips at the end of the assigned shift., • Complete closing duties as assigned.

Job Description Are you a hardworking, service minded leader with a real passion for the restaurant hospitality industry? Are you looking to take a step towards building your restaurant management career, instead of just working a job? We need extraordinary leaders like you to apply for this quick service General Manager position in Bullhead City, AZ As a Restaurant General Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations and inventory management to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50 hour minimum) evenings and weekends, • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice Safety as Priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 1 year in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Associate's degree or equivalent, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job Description JACK IN THE BOX RESTAURANT MANAGER / ASSISTANT MANAGER Energetic? Enthusiastic? Passionate about pleasing guests? Then this may be the perfect position for you! While Jack in the Box is totally committed to our guests' satisfaction – and our Managers play an integral part in making this happen – we realize this can be accomplished only through great employees with the same level of commitment. As part of the Jack in the Box team, you will have opportunities for both personal and professional growth, while directly impacting the environment in the restaurant for employees and guests. * Provide leadership and supervision to restaurant employees for all aspects of each shift worked in a single restaurant * Report to the Restaurant Manager / District Manager * Develops team to provide excellent internal and external service * Have direct accountability for all operational results for each shift worked Requirements * Minimum Age - Must be at least 18 years old. * High School Diploma required; working toward AA or BA/BS degree preferred * Experience - Minimum of 1 year managing a service concept with full P&L responsibility. * Must complete Restaurant Manager training and have Food Safety certification within first 60 days of employment. * Excellent interpersonal skills and is a self-starter who takes initiative and willingly accepts responsibility. * Ability to perform basic math (addition, subtraction, multiplication, division) * Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant * Ability to lift and carry 10-65 lbs * Ability to operate restaurant equipment and drive a motor vehicle. Some of the benefits offered: * Ongoing training and development * Flexible schedule * Meal discounts * Health, Dental, Vision Insurance * Life Insurance * Vacation and Sick pay

Job Description JACK IN THE BOX RESTAURANT MANAGER / ASSISTANT MANAGER Energetic? Enthusiastic? Passionate about pleasing guests? Then this may be the perfect position for you! While Jack in the Box is totally committed to our guests' satisfaction – and our Managers play an integral part in making this happen – we realize this can be accomplished only through great employees with the same level of commitment. As part of the Jack in the Box team, you will have opportunities for both personal and professional growth, while directly impacting the environment in the restaurant for employees and guests. * Provide leadership and supervision to restaurant employees for all aspects of each shift worked in a single restaurant * Report to the Restaurant Manager / District Manager * Develops team to provide excellent internal and external service * Have direct accountability for all operational results for each shift worked Requirements * Minimum Age - Must be at least 18 years old. * High School Diploma required; working toward AA or BA/BS degree preferred * Experience - Minimum of 1 year managing a service concept with full P&L responsibility. * Must complete Restaurant Manager training and have Food Safety certification within first 60 days of employment. * Excellent interpersonal skills and is a self-starter who takes initiative and willingly accepts responsibility. * Ability to perform basic math (addition, subtraction, multiplication, division) * Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant * Ability to lift and carry 10-65 lbs * Ability to operate restaurant equipment and drive a motor vehicle. Some of the benefits offered: * Ongoing training and development * Flexible schedule * Meal discounts * Health, Dental, Vision Insurance * Life Insurance * Vacation and Sick pay

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept Situated in the W Hotel, Sexy Roman is a provocative modern Italian restaurant offering playfully balances artisanal, hand-crafted Italian cuisine with an electrifying atmosphere to ignite your party and seduce your senses.. Alluring cocktails, thoughtfully curated worldly wines and a vibrant bar will keep the revelry going. This concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts. What We Expect Leads all restaurant employees to exceed the expectation of the company and guests. Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to the AHG Service Standards. Responsible for operational efficiency and profitability of Sexy Roman's relations operations. Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation. Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm. Responsibilities: • Supervise and coordinate activities of employees during the shift., • Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily., • Ensure alignment of service focuses with GM and ensure all managers on the leadership team are focusing and promoting these areas of education and development., • Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.), • Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel., • Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures., • Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately., • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards., • Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection., • Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests., • Provide advice and suggestions to GM and Senior Manager as needed., • Check the quantity and quality of received products (food, beverage, supplies) during the shift., • Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift., • Ensure consistency in the delivery of the entire restaurant concept., • Responds in a professional manner when faced with tough situations., • Create a motivational environment with open and effective communication., • Mentor and coach front of house team, • Help to manage labor hours by encouraging efficiencies and helping as needed., • Displays a pleasant disposition., • Maintains a high level of integrity., • Ability to anticipate challenges before they arise., • Ability adapt to different situations in a rapidly changing environment., • Reliable, • Ability to perform all the duties of this job successfully., • Thoughtful and thorough communication with all team member, guest and management via written and verbal communication, • Ability to de-escalate stressful situations., • Ability to identify areas of opportunity and be solution focused., • 5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education., • Must have at least 2 years supervisory experience., • Must have experience and knowledge or ABC laws for legal sale of alcohol., • Must be available to work nights, weekends and/or holidays when required. We Offer: • $70,000 - $80,000 + 20% quarterly bonus, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Free meal per shift, • Growth & Development opportunities Physical Requirements The physical requirements listed below are examples of those of the Restaurant Manager may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects., • Ability to work in hot and cold environments.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule The Kitchen Manager at The Brass Tap is responsible for leading back-of-house operations, maintaining high food quality and safety standards, managing kitchen staff, and ensuring efficient kitchen performance. You will play a key role in maintaining the reputation of The Brass Tap for great food and excellent service while fostering a positive and productive kitchen environment. Key Responsibilities Oversee all kitchen operations, including food prep, cooking, plating, and cleanliness Ensure consistent food quality and adherence to all recipes and presentation standards Train, supervise, and schedule kitchen staff; conduct performance reviews Manage inventory levels, ordering, and receiving to minimize waste and control food costs Enforce food safety and sanitation standards (including ServSafe and local health regulations) Work closely with the General Manager and front-of-house staff to coordinate food service Monitor equipment maintenance and kitchen cleanliness Lead by example and maintain a positive, team-oriented kitchen culture Ensure timely execution during high-volume shifts while maintaining quality standards Qualifications 2+ years of kitchen management or supervisory experience in a high-volume restaurant Strong leadership, communication, and organizational skills Proven ability to manage inventory and food costs Culinary degree or relevant certifications (e.g., ServSafe Manager) preferred Flexible availability, including nights, weekends, and holidays Ability to work in a fast-paced, physically demanding environment What We Offer Competitive salary Meal discounts and employee perks Opportunities for advancement within The Brass Tap brand Supportive team environment and dynamic company culture

Job Description Haymaker Verrado is open and hiring! We are looking for experienced bartenders with confidence and passion for the job. We are a locally owned and operated company that takes pride in what we do. Looking for a place you are respected and valued? Looking for a place to grow? Haymaker is for you! Our bartenders ensure our guests provide the best service and experience with us in the best way possible! We believe that a truly great experience is more than just service with a smile; we pride ourselves on our hospitality- we seek to truly 'Wow' our guests! If you take pride in providing a warm, welcoming experience and want to make money while growing your career on a schedule that works for you, then we want to hear from you! We are seeking fun, outgoing, and high-energy individuals to join our team as Full-time or part-time Servers! Bartending at Haymaker: • Big smiles and happy hearts with great personality, • Guest-first mentality. Providing great experiences, • High-level alcohol knowledge, • Safe food handling and food safety knowledge, • Communicate Guest concerns to the Manager as appropriate, • Menu Knowledge, Up selling, Customizing Guests' experiences, • Strong Teamwork culture, • Responsible Cash and Card Handling, • Fast hiring process, • Make money with a flexible part-time or full-time schedule, • Great opportunities for growth, • Friendly, warm, and caring attitude that's always ready to greet with a smile, • Brings a positive, can-do attitude and great work ethic daily, • Thinks and acts quickly in a fast-paced, high-volume environment, • Capable of working with others in a team-oriented environment, • Able to work in a standing position for extended periods of time, • Able to safely lift and easily maneuver trays of food when necessary, • Minimum 2 years bartending experience in a high-paced restaurant, • Team Member dining program, • Health Benefits, • Career growth Job duties include, but are not limited to: Guest service, menu knowledge, liquor knowledge cash handling, up-selling, side work, food safety. Job Type: Part-time Salary: $12.15 plus tips Experience: Bartender: 2 year

Job Description JACK IN THE BOX RESTAURANT MANAGER / ASSISTANT MANAGER Energetic? Enthusiastic? Passionate about pleasing guests? Then this may be the perfect position for you! While Jack in the Box is totally committed to our guests' satisfaction – and our Managers play an integral part in making this happen – we realize this can be accomplished only through great employees with the same level of commitment. As part of the Jack in the Box team, you will have opportunities for both personal and professional growth, while directly impacting the environment in the restaurant for employees and guests. * Provide leadership and supervision to restaurant employees for all aspects of each shift worked in a single restaurant * Report to the Restaurant Manager / District Manager * Develops team to provide excellent internal and external service * Have direct accountability for all operational results for each shift worked Requirements * Minimum Age - Must be at least 18 years old. * High School Diploma required; working toward AA or BA/BS degree preferred * Experience - Minimum of 1 year managing a service concept with full P&L responsibility. * Must complete Restaurant Manager training and have Food Safety certification within first 60 days of employment. * Excellent interpersonal skills and is a self-starter who takes initiative and willingly accepts responsibility. * Ability to perform basic math (addition, subtraction, multiplication, division) * Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant * Ability to lift and carry 10-65 lbs * Ability to operate restaurant equipment and drive a motor vehicle. Some of the benefits offered: * Ongoing training and development * Flexible schedule * Meal discounts * Health, Dental, Vision Insurance * Life Insurance * Vacation and Sick pay

Job Description JACK IN THE BOX RESTAURANT MANAGER / ASSISTANT MANAGER Energetic? Enthusiastic? Passionate about pleasing guests? Then this may be the perfect position for you! While Jack in the Box is totally committed to our guests' satisfaction – and our Managers play an integral part in making this happen – we realize this can be accomplished only through great employees with the same level of commitment. As part of the Jack in the Box team, you will have opportunities for both personal and professional growth, while directly impacting the environment in the restaurant for employees and guests. * Provide leadership and supervision to restaurant employees for all aspects of each shift worked in a single restaurant * Report to the Restaurant Manager / District Manager * Develops team to provide excellent internal and external service * Have direct accountability for all operational results for each shift worked Requirements * Minimum Age - Must be at least 18 years old. * High School Diploma required; working toward AA or BA/BS degree preferred * Experience - Minimum of 1 year managing a service concept with full P&L responsibility. * Must complete Restaurant Manager training and have Food Safety certification within first 60 days of employment. * Excellent interpersonal skills and is a self-starter who takes initiative and willingly accepts responsibility. * Ability to perform basic math (addition, subtraction, multiplication, division) * Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant * Ability to lift and carry 10-65 lbs * Ability to operate restaurant equipment and drive a motor vehicle. Some of the benefits offered: * Ongoing training and development * Flexible schedule * Meal discounts * Health, Dental, Vision Insurance * Life Insurance * Vacation and Sick pay

Job DescriptionDescription: The VIG McCormick Ranch is is seeking a Executive Chef that is dedicated to advancing their culinary skills, leading a team, and providing excellent and exciting food and service in a fast paced environment. Responsibilities: • Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering, • Maintain and monitor food and labor budgets and projections, • Supervise all Kitchen Team Members as well as continued development of team, • Maintain consistent food quality and sanitation standards, • Work with the General Manager to meet store goals, • Comply with nutrition and sanitation regulations along with safety standards, • Maintain a positive and professional approach with Team Members and customers Job Perks: • Salary dependent on experience, • Food and Beverage discounts at all Genuine Concepts locations (see below for list), • Fun work environment, • Advancement opportunities, • Health Benefits (Medical, Dental, Vision) for Full-Time Team Members, • Paid Time Off, • Paid Sick Time, • Quarterly Bonus Payments We are Genuine Concepts! The VIG, Campo, Alpine Pizza, The Little Woody, and the Womack. Genuine Concepts is actively expanding with many growth opportunities coming in the next few months. Requirements: Skills Needed: • Proven culinary skills, • Ability to lead a team, • Knowledge of P&Ls, budgets, projections, labor, • 3+ years of Kitchen Management experience, • Ability to work 50 hours per week, • Must be able to stand for long periods of time, • This position will require a Maricopa County Food Handlers Card

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance Were looking for a passionate Restaurant Manager to lead daily operations, inspire our team, and deliver unforgettable guest experiences. If you love hospitality, thrive in a fast-paced environment, and enjoy leading by example, this role is for you! Key Responsibilities: • Run smooth day-to-day operations and keep the restaurant looking and performing its best, • Hire, train, and motivate a high-energy team, • Create memorable guest experiences and handle feedback with care, • Manage inventory, orders, and costs responsibly, • Support sales goals and financial performance, • Ensure health, safety, and labor standards are met Qualifications: • 2+ years of restaurant leadership experience, • A people-first leader who loves building strong teams, • Knowledge of food & beverage (bonus if you know your wine and cocktails!), • Great communication and problem-solving skills, • Flexible schedule availability (nights, weekends, holidays), • Ability to stay on your feet and lift up to 50 lbs

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks Position Summary The General Manager (GM) is the face of the restaurant, responsible for delivering outstanding guest experiences, building and leading a high-performing team, and ensuring strong financial and operational results. This role requires a hands-on leader who fosters a culture of hospitality, accountability, and excellence while upholding the restaurants commitment to quality food, service, and community. Key Responsibilities Leadership & Team Development Recruit, train, and retain top talent to ensure a fully staffed and motivated team. Create a culture of respect, integrity, and collaboration that reflects the companies values. Lead with enthusiasm during all shifts; develop team members into future leaders. Conduct performance reviews, coach for improvement, and manage progressive discipline. Operations & Guest Experience Ensure all guests receive an exceptional experience every visit- friendly, fast, and flavorful. Handle guest feedback professionally and implement improvements proactively. Maintain top-tier standards for cleanliness, food quality, and service excellence. Oversee day-to-day operations, ensuring consistency, accuracy, and compliance across shifts. Business & Financial Management Manage restaurant P&L and develop action plans to achieve revenue, labor, and cost targets. Forecast sales and labor to maintain optimal staffing and profitability. Execute marketing and community outreach initiatives to increase traffic and sales. Ensure inventory accuracy, manage vendor relationships, and oversee ordering processes. Compliance & Safety Enforce all company policies, procedures, and labor laws (federal, state, and local). Ensure food safety and sanitation standards are met consistently. Create and maintain a safe work environment for employees and guests. Oversee proper alcohol service practices, where applicable. Qualifications 2+ years of experience in a restaurant GM or multi-shift leadership role (QSR or fast casual preferred). Strong financial and operational acumen (P&L, inventory, scheduling). Proven success in team building, training, and performance management. Exceptional communication and problem-solving skills. ServSafe and Responsible Alcohol Service Certification (or ability to obtain). Proficiency in basic computer programs (Excel, Word, POS systems). What We Offer Competitive salary and performance-based bonuses Free employee meal each shift Opportunities for growth and advancement A dynamic, people-first work environment Strong brand with local community ties The company is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive and supportive environment for all team members.

Job Description JACK IN THE BOX RESTAURANT MANAGER / ASSISTANT MANAGER Energetic? Enthusiastic? Passionate about pleasing guests? Then this may be the perfect position for you! While Jack in the Box is totally committed to our guests' satisfaction – and our Managers play an integral part in making this happen – we realize this can be accomplished only through great employees with the same level of commitment. As part of the Jack in the Box team, you will have opportunities for both personal and professional growth, while directly impacting the environment in the restaurant for employees and guests. * Provide leadership and supervision to restaurant employees for all aspects of each shift worked in a single restaurant * Report to the Restaurant Manager / District Manager * Develops team to provide excellent internal and external service * Have direct accountability for all operational results for each shift worked Requirements * Minimum Age - Must be at least 18 years old. * High School Diploma required; working toward AA or BA/BS degree preferred * Experience - Minimum of 1 year managing a service concept with full P&L responsibility. * Must complete Restaurant Manager training and have Food Safety certification within first 60 days of employment. * Excellent interpersonal skills and is a self-starter who takes initiative and willingly accepts responsibility. * Ability to perform basic math (addition, subtraction, multiplication, division) * Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant * Ability to lift and carry 10-65 lbs * Ability to operate restaurant equipment and drive a motor vehicle. Some of the benefits offered: * Ongoing training and development * Flexible schedule * Meal discounts * Health, Dental, Vision Insurance * Life Insurance * Vacation and Sick pay

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this upscale full-service restaurant management position in Scottsdale, AZ As a Restaurant Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $60K - $70K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionDescription: WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we're headed to the moon with a simple mission - to make people feel good. While no one on the team is quite like the other, it's our common values that keep us united. • Be Authentic and Humble, • Act with Integrity, • Bring Good Energy, • Achieve as a Team, • Get Extraordinary Results The primary responsibilities of this position are to document and establish processes for menu development, leading changes in culinary platforms, menu innovation, menu creativity, culinary standards, culinary practices, food quality, and ensuring an exceptional culinary experience across all locations and brands. TO BE SUCCESSFUL YOU MUST • Research, develop, and test new menu items to align with brand identity and guest preferences on a regional basis., • Create dishes that are on brand, innovative and at the forefront of current culinary trends., • Collaborate with marketing and operations to create limited-time offers and promotional menu offerings., • Actively research menu trends and translate those trends to menu enhancement through networking, learning, and hearing feedback from guests and industry peers., • Create menu items that meet dietary restrictions and regional preferences for a national restaurant brand., • Create, develop, and document recipe standards, ingredient specifications, preparation methods, and plating guidelines., • Act as a brand ambassador for the company and provide communication through various mediums with a skilled ability to connect the company Culinary vision with the communities we serve., • Report specific metrics to communicate the performance of menu items and product costs., • Collaborate with the construction design team to influence kitchen designs that are efficient, productive, and reduce ticket times., • Champion training programs and materials in collaboration with the Training Department to optimize knowledge, skill, and abilities of the Culinary team., • Is a brand ambassador and culture carrier of our core values., • Ensures Culinary processes of quality, safety, and sanitation are being followed and practiced in all store locations. WHY YOU'LL LOVE UPWARD PROJECTS • Medical with company contribution, • Vision and Dental Insurance, • Paid time off and earned paid sick time, • 401K with company match, • Flexible Spending and Dependent Care Accounts, • Teledoc Services for all team members, • Long Term Disability, Life Insurance, and AD&D, • Paid Parental Leave, • Meal Discounts and Perks, • Mental Wellness and Life Event Management programs, • Fitness Program Discount, • Opportunities to give your feedback and let your voice be heard, • Company appreciation events and parties, • Anniversary recognition and rewardsRequirements:, • The position requires 1-3 years of multi-unit Kitchen Management and 3-5 years of full-service restaurant Kitchen Manager/ Executive Chef experience or equivalent experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions., • Bachelor’s degree Hospitality, Management, or Business preferred. Culinary certifications and education is heavily considered., • State Food Handler’s Management Certification is required

Job Description PM Restaurant and Outlets Manager Confidential Luxury Destination Resort | Northern Arizona Position Overview An acclaimed luxury destination resort seeks a refined and strategic Food & Beverage leader to oversee its restaurant and beverage operations. This individual will champion service excellence, curate elevated beverage experiences, and ensure operational precision across all outlets. The role requires a visible, hands-on leader who inspires teams, drives financial performance, and upholds the highest standards of hospitality. Key Responsibilities Operational Leadership • Provide comprehensive oversight of all restaurant, lounge, and poolside dining outlets, ensuring alignment with the resort’s strategic vision and service philosophy., • Uphold rigorous health, safety, and sanitation standards to protect guests and team members., • Maintain immaculate and organized wine storage, beverage rooms, and back-of-house environments., • Partner with culinary and banquet teams to support special events, private dining experiences, and elevated programming., • Curate and manage a dynamic wine, spirits, and craft beverage program reflective of a luxury destination experience., • Oversee procurement and inventory controls for liquor, beer, wine, china, glassware, silverware, and operational supplies., • Conduct and supervise monthly and quarterly inventories with accuracy and accountability., • Maintain strict adherence to liquor laws and regulatory requirements., • Drive profitability through strategic labor management, cost control, and operational efficiencies., • Monitor food, beverage, and labor costs while maintaining uncompromising quality standards., • Implement and manage systems that ensure portion consistency, purchasing compliance, and expense control., • Recruit, develop, and mentor high-performing service professionals., • Conduct structured training focused on luxury service standards, wine knowledge, and elevated guest engagement., • Lead performance evaluations, coaching conversations, and professional development planning., • Manage scheduling and payroll processes aligned with business demand., • Foster a culture of collaboration, accountability, and service excellence., • Serve as a visible ambassador of the resort, maintaining a strong presence within outlets and at special events., • Engage with guests regularly to assess satisfaction and cultivate loyalty., • Support wine dinners, curated tasting experiences, and destination-driven beverage programming. Direct Oversight Of: • Bartenders, • Servers, • Server Assistants, • In-Room Dining Team Members, • Hosts, • Expeditors Qualifications • Bachelor’s degree in Hospitality, Business, or related field; or equivalent professional experience., • Minimum 3+ years of progressive leadership experience in upscale hotel or resort food and beverage operations., • Demonstrated success managing multi-outlet operations in a luxury environment., • Strong wine knowledge required; sommelier certification preferred., • Proven expertise in financial management, inventory controls, and labor forecasting., • Exceptional communication, organizational, and leadership skills., • Ability to balance strategic oversight with hands-on operational presence., • Current food handler certification required.