Restaurant manager jobs in Missouri - Page 3

Job Description JOB SUMMARY The Assistant General Manager has accountability for the successful operation, growth and prosperity of an assigned Fazoli’s Restaurant through the execution of People.Sales.Profit. PRIMARY DUTIES: PEOPLE: Assists the General Manager in developing the restaurant team succession and bench strength utilizing the Company’s internal development processes, performance management and other internal systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met. SALES: Works directly with the General Manager in building professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen. Seeks to build in-house and off-premises sales executing approved marketing plans and direction of the General Manager. PROFIT: Assists the General Manager with all aspects of the business with impeccable integrity maximizing restaurant profitability by maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Guests, Team Members and Investors alike. ATTRIBUTES OF SUCCESS: ● Ability to communicate and recruit effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people. ● Possesses a basic knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, and budgeting. ● Assist General Manager while planning and implementation of multiple strategies and tasks simultaneously while directed by the General Manager. For example: scheduling, orders and analyzing week ending results. ● Self-driven with the ability to work independently and alongside the General Manager to implement ideas to combat risks and enhance opportunities. ● Possess basic computer skills. ● Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results. The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company’s right to modify the duties of the job. QUALIFICATIONS: Education: High school diploma or G.E.D. equivalent. Minimum Age: 18 years of age and must possess a valid driver’s license. Experience and Training: External Candidates: Minimum of 1-year previous Assistant General Manager experience required. Fast casual/quick service experience preferred, but not required. Internal Candidates: 1 year of experience as a successful Fazoli’s Assistant Manager with the recommendation of your current General Manager and Area Supervisor. Development readiness checklist completed. All Candidates: Must successfully complete all required Fazoli’s training and certifications including SERV Safe. Must be available to work all hours of restaurant operations. The weekly schedule would consist of 11-8:00 p.m. and any other meal period when the GM is off. Must provide a safe and secure work environment by maintaining all Safety & Security policies in place for the protection of all team members, guests and physical assets of Fazoli’s. Must have the flexibility to transfer and/or assist at other Fazoli’s restaurants as business needs arise. Must successfully clear routine and periodic background, motor vehicle report and reference checking processes. WORK CONDITIONS The physical demands described herein are representative of those that must be met by a team member to successfully perform the essential function of this job with or without reasonable accommodation. The work is typically performed in a restaurant environment, with moderate noise. While performing the duties of this job, the team member is regularly required to stand, walk, sit, bend, and talk and/or hear. Team members frequently are required to use hands to finger, handle or feel and reach with hands and arms. Team members must regularly lift and/or move up to 50 pounds. The Company reserves the right to request a transfer to another restaurant based upon the needs of the business, mileage reimbursement applies if outside a 25-mile radius from your home restaurant. Hazards: The hazards are only those present in a normal restaurant setting or while traveling by car on Company business.

Job DescriptionLead the Way as General Manager at PaPPo's 10! Pappo's Pizzeria & Pub is looking for one general manager to join our team. We are located on 141 St Robert BLVD. Our ideal candidate is attentive, motivated, and engaged. Some one that isn't afraid to get their hands dirty in the kitchen as well as taking care of business in the dining room. Must have a passion for the food industry and PIZZA! Job Description The General Manager is responsible for overall operational excellence of a single PaPPo’s Pizzeria and Pub, including building sales and all other aspects of profit and loss, hiring and training of both management and hourly team members, daily execution of safety/sanitation, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance for the building equipment. The General Manager is responsible for communicating and administering all company policies and procedures. Responsibilities • Model Hospitality skills/behaviors., • Oversee restaurant operations to achieve sales and profit goals (including hourly labor and cost of sales), • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed., • Responsible for management teams weekly schedule and time off requests., • Lead weekly manager meetings, plan and build shift meetings., • Effectively handle all guest complaints in a timely and professional manner, • Responsible for all staffing needs to ensure proper staffing levels are maintained; review applications, interview candidates, onboard new hires, new hire orientation, training, and terminations. Qualifications • Excellent communication skills to connect effectively with customers and co-workers., • Positive attitude and ethics which support our values and culture., • Ability to manage a fast-paced, high-volume, clean, customer-focused workplace., • Strong time-management skills; ability to multi-task, prioritize, and organize. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description SUMMARY OF POSITION: The General Manager is accountable for the management and operations of the restaurant, ensuring that team members are hospitality focused, people focused and are performing their job duties and meeting expectations in all areas of their job description. The General Manager reports to the District Manager for the area and supervises Assistant Managers, Shift Leaders and Team Members. The General Manager operates the restaurant consistent with and supportive of the business plan set forth for their restaurant, while displaying the Capstone Restaurant Group values: People, Hospitality and Integrity. ESSENTIAL DUTIES: · Recruit and hire staff, as well as to maintain a bench for future growth. · Ensure all marketing plans are executed, including proper installation of POP and menu board elements. · Ensure restaurant is staffed properly and Team Members are properly trained to do their jobs through effective use of training programs. · Provide leadership by creating excitement, enthusiasm, a positive mental attitude and commitment to company objectives. · Insure that correct inventory levels and all equipment is maintained in excellent condition through the use of approved vendors. · Set an example by maintaining an excellent working knowledge and high level of proficiency in the performance of all phases of restaurant operations and technology. · Supervise in accordance with established performance and operating policies as set out in the operations standards manual. · Work with and motivate Assistant Managers, Shift Leaders and Crew Members to perform up to their highest possible level of ability. · Review preliminary P/L’s and forward all questions to your District Manager. · Recognize and adhere to all HR, sanitation, safety and security policies and procedures to provide a safe and compliant environment for all. REQUIREMENTS: · Stand for long periods of time. · Work around high temperatures. · Work around others in close quarters. · Able to lift 50 pounds comfortably. · Work with various cleaning products. · Perform job at continuous high pace, under pressure, while maintaining quality and speed standards. EXPERIENCE: · 3-5 years management experience in a quick service dining concept. · Financial/Analytical aptitude including planning, budgeting, scheduling and P&L management. KNOWLEDGE, SKILLS AND ABILITY: · Valid driver’s license · Excellent communication, interpersonal and leadership skills. · Ability to operate and use all equipment necessary to run the restaurant. · Ability to effectively make decisions under pressure, while. · Ability to effectively make decisions under pressure, while delegating tasks appropriately. · Strong conflict resolution skills. · High sense of urgency. · Self-motivated. · Excellent organizational, planning and time management skills. WHAT MORE COULD YOU ASK FOR? · Competitive Salary and aggressive bonus plan. · Opportunity for advancement · Health, Dental, Life, Short- and Long-term Disability and Vision Insurance · Team Member Meal Discounts · Paid Vacation Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications with the job. ARC Burger is an equal opportunity employer. I understand and acknowledge that ARC Burger is an independently owned and operated franchisee of CKE Restaurants and, if I am hired, ARC Burger will be my employer.

Job Description Summary: Pay $45,000 to $60,000 (Base pay + potential bonus) We offer a competitive salary plus a great bonus plan that can significantly increase your income. Here are just a few of the benefits we offer: Medical, Dental, Vision, and Life Insurance 401K Paid Time Off Employee Meals Career Advancement Uniforms This is a salaried position that will require you to work a minimum of 45 hours per week. The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skill level, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills, • Strong attention to detail and ability to multitask, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee’s restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE’s Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: • Demonstrate CKE’s Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes., • Executes the Performance Management process consistently to ensure employees are set up for success and held accountable., • Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements., • Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking., • Ensures proper supervision of restaurant through ongoing examination of station and customer activities., • Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends., • Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards., • Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems., • Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation., • Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant., • Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented., • Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets., • Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors)., • Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES • High school diploma /General Educational Development (GED) required, associate degree or higher preferred., • Minimum of one year experience in restaurant operations or equivalent combination of education and experience., • Proficient working knowledge of Microsoft Office applications., • Must be able to work a flexible schedule including days, nights, and weekends., • May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates., • Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant., • Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations., • Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth., • Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience., • Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT • Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS • Requires constant movement in and around all areas of the restaurant., • Ability to stand/walk constantly and for extended periods of time., • Ability to reach overhead, bend, and stoop frequently and repetitively., • Ability to work in a warm environment near grills, ovens, and vats., • Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion., • Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Job Description Summary: Earn $23/HR (At 40 hours/wk that’s approximately $47,840/yr) Here are just a few of the benefits we offer: Medical, Dental, Vision, and Life Insurance 401K Paid Time Off Employee Meals Career Advancement Uniforms The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. We use eVerify to confirm U.S. Employment eligibility.

Job Description 459 Hawk Ridge Trail Dr, Lake Saint Louis, Missouri 63367 As an independently owned and operated Franchisee of Jack in the Box serving the Missouri and Illinois area, we take pride in achieving excellence while enjoying what we do every day. We believe in promoting from within and fostering a true “Jack family” atmosphere. If you’re hardworking, honest, and bring a positive attitude, it’s time to reward yourself—come join our Jack family! ASSISTANT MANAGER As an Assistant Restaurant Manager, you will support the Restaurant Manager in overseeing daily operations and ensuring a high-performing, guest-focused environment. You will help recruit, train, and develop team members while fostering a fun, positive, and inclusive workplace culture. Your leadership will help ensure that every guest enjoys excellent service, quality food, and a clean, welcoming atmosphere. You will also assist in monitoring and analyzing operational and financial performance to drive continuous improvement and achieve restaurant goals. Key Duties/Responsibilities: * Serves as a strong role model for all employees, demonstrating professionalism and integrity in every interaction. * Maintains a strong commitment to food quality, safety, and operational excellence. * Effectively adapts to multiple demands and shifting priorities in a fast-paced environment. * Monitors staffing levels to ensure proper coverage, development, and talent growth; implements training systems for all workstations and ensures compliance by management and crew; actively identifies and develops internal candidates for Team Leader and management roles. * Understands and effectively utilizes all Jack in the Box systems, processes, and tools while ensuring full compliance with state and federal labor laws and regulations. * Upholds the brand image through consistent standards of cleanliness, maintenance, and guest service, serving as a role model for delivering an exceptional guest experience. Qualifications and Requirements * High School diploma or equivalent required; college degree preferred. * Must be at least 18 years of age. * Ability to read, write, and communicate effectively in English. * Demonstrates high ethical standards; treats employees and guests with respect; actively listens and communicates with clarity, accuracy, and timeliness. * Maintains composure under pressure and effectively manages conflict; able to calm and support others in challenging situations. * Shows strong awareness and commitment to food quality, safety, and restaurant cleanliness. * Ability to lift and carry 10–50 lbs. and to stand and walk for approximately 85%–95% of the shift. * Ability to move freely throughout the restaurant and operate all restaurant equipment. * Must be able to drive a motor vehicle and provide a valid driver’s license and proof of vehicle insurance. * Reasonable accommodations will be considered to enable qualified individuals with disabilities to perform essential job functions and enjoy equal employment opportunities. * This position includes and expands upon the qualifications of Team Member, Shift Leader, and Team Leader roles. * E-Verify Employer Benefits: * Shift Meal Allowance * Medical, Dental and Colonial Benefits (upon eligibility) * 401(k) plan upon 90-day eligibility from date of hire * Advancement opportunities * We use eVerify to confirm U.S. Employment eligibility.

Job Description Are you a natural leader who knows how to motivate a team, solve problems on the fly, and keep the vibe high even during the busiest shifts? If you’ve got a passion for hospitality and the drive to grow into a leadership role, we want YOU as our next Assistant Manager! What You’ll Do: • Support the General Manager in overseeing daily operations and ensuring the restaurant runs smoothly., • Assist with hiring, onboarding, and training new team members to set them up for success., • Lead by example—deliver excellent guest service and foster a positive, team-first environment., • Help manage scheduling, shift planning, and labor efficiency., • Monitor inventory, order supplies, and control costs to meet financial goals., • Step in to resolve guest concerns and maintain high service standards., • Keep the team motivated, informed, and accountable during every shift. What We’re Looking For: • 1+ years of restaurant experience preferred, especially in a supervisory or leadership role., • Strong leadership, communication, and decision-making skills., • A hands-on, lead-from-the-front mentality., • Ability to thrive in a fast-paced environment while keeping cool under pressure., • A passion for hospitality, teamwork, and great food. Why You’ll Love Working Here: • A supportive team and a fun, high-energy work culture., • Competitive pay and leadership growth opportunities., • Real potential to advance into a General Manager role. If you’re ready to grow your leadership skills, make an impact, and be part of something great, apply today!

Job Description Join a brand built on quality, energy, and opportunity. Jersey Mike’s Subs is expanding in Columbia, Missouri, and we’re looking for a driven, hands-on Assistant Manager to help lead our growing team. If you’re a natural leader who thrives in a fast-paced environment, enjoys mentoring others, and believes in creating a great experience for both customers and team members — we want to meet you! What You’ll Do * Support the General Manager in day-to-day operations, including opening and closing duties * Lead and motivate team members to deliver exceptional service and consistent product quality * Train and coach new crew members on Jersey Mike’s standards and best practices * Maintain food safety, cleanliness, and operational excellence at all times * Manage inventory, ordering, and cash handling procedures * Handle customer inquiries or concerns with professionalism and positivity * Contribute to scheduling, labor management, and cost control efforts * Lead by example — work alongside your team during busy rushes and demonstrate what great service looks like What We’re Looking For * Previous restaurant management or shift lead experience (fast-casual or quick-service preferred) * Strong leadership, communication, and time-management skills * Positive attitude, high energy, and hands-on work ethic * Ability to motivate a team and maintain composure under pressure * Reliable transportation and flexible availability (including nights, weekends, and holidays) * Willingness to learn, grow, and advance within a fast-growing brand Why You’ll Love Working Here * Competitive hourly pay plus bonuses based on performance * Growth opportunities — we’re opening more locations and promote from within * Supportive team environment with training and development at every level * Flexible scheduling and a fun, energetic workplace * Employee discounts and recognition programs At Jersey Mike’s, we believe in making a difference — one sub at a time. If you’re ready to take the next step in your restaurant career and grow with a proven, people-first company, apply today and join our leadership team in Columbia!

Job Description Company Profile: At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility. In the role of Assistant General Manager (“AGM”), you will be responsible for bringing our mission, values, and competencies to life for our guests and Team Members in our restaurants. You will partner with the General Manager and Area Leader in the establishment of store action plans, financial metric results, and the development of hourly Team Members in the restaurant. You will be responsible for supporting the General Manager in the overall restaurant operations at an exceptional level including but not limited to schedules, forecasting, labor management and inventory. As an AGM, you will be expected to learn and master competency-based leadership and operational skills. What You’ll Do: • Assist the General Manager in managing daily restaurant operations, including opening and closing procedures., • Ensure adherence to CAVA’s standards for food quality, service, and cleanliness., • Oversee inventory management, supply ordering, and cost control to maintain profitability., • Supervise and support Team Members with training, coaching, and performance feedback., • Support the General Manager with scheduling and staffing., • Assist with addressing Team Member issues and conflicts to maintain a positive work environment., • Enhance the guest experience by upholding high service standards and promptly addressing customer concerns., • Implement strategies to help with boosting customer satisfaction and loyalty., • Lead by example in customer service and encourage the team to follow suit., • Support with managing financial aspects including tracking sales, cash handling, and adhering to budget guidelines., • Assist with preparing financial reports, analyze performance metrics, and identify areas for improvement., • Assist with ensuring accurate financial record-keeping and compliance with cash handling procedures., • Assist with overseeing food safety practices and ensure team training on proper procedures., • Assist with administrative tasks such as inventory management and maintaining operational records., • Support the General Manager in report preparation and action plan implementation., • Participate in special projects and initiatives to drive restaurant success and support the General Manager as needed., • Assist with any additional duties as assigned by the General Manager or higher management. The Qualifications: • 1- 2 years of experience in a supervisory or management role within the restaurant or hospitality industry., • Strong leadership and team management skills., • Excellent communication and interpersonal abilities., • Proven track record of delivering exceptional customer service., • Adapt to changing circumstances and develop solutions to enhance restaurant performance., • Ability to manage financial aspects, including budgeting and cost control., • Knowledge of legal, health, safety, and sanitation regulations., • Ability to adapt to a fast-paced environment and solve problems effectively., • Flexibility to work various shifts, including nights and weekends, as needed., • Consistently exhibits a generous and friendly demeanor when engaging with guests., • Completes tasks and projects within established timelines., • Promotes and upholds a culture of inclusivity and respect within the team., • Actively seeks and incorporates feedback from team members to improve performance and operations., • Applies effective decision-making skills to guide the team towards achieving success., • Remains open to and actively explores new ideas to drive business success., • The ability to regularly work overtime, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision are required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions, • May stand for long periods of time and lift up to 50 pounds What We Offer:, • We’ve got you covered. Here are just some of the benefits available to CAVA team members:, • Early Wage Access*, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions This job description is not intended to be a comprehensive list of all the duties and responsibilities of the position, and such duties and responsibilities may change without notice. As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA – joining “a culture, not a concept”

Job Description Wingstop – Vibe Restaurants is seeking a General Manager to lead our team and oversee all day-to-day restaurant operations. As the GM, you will be accountable for financial results, upholding policies and procedures, and leading the restaurant team. This is an exempt, full-time position, and you will report to the Area Operations Coach. We're looking for an experienced leader who can protect our brand, drive sales, and maintain the highest service standards. Key Responsibilities: • Restaurant Operations: You will own all aspects of the restaurant's operations, including facilities management, cash handling, organization, cleanliness, and sanitation. This includes ensuring guest satisfaction and a sense of urgency with speed of service., • Staffing & Development: You will be responsible for the entire employee life cycle, from recruiting and training new team members to developing restaurant managers. This includes writing performance plans and conducting regular check-ins., • Education & Experience: A high school diploma or equivalent is required, with a college degree being preferable. You must have two to four years of supervisory experience in food service. This is a fast-paced role that requires you to frequently stand and walk, and occasionally stoop, kneel, and crouch. You must be able to lift and/or move up to 50 pounds. The work environment is moderate to loud and may include evenings, weekends, and holidays. You should also be able to withstand changes in temperature, occasional smoke, steam, and heat in a confined area.

Job Description SUMMARY OF POSITION: The General Manager is accountable for the management and operations of the restaurant, ensuring that team members are hospitality focused, people focused and are performing their job duties and meeting expectations in all areas of their job description. The General Manager reports to the District Manager for the area and supervises Assistant Managers, Shift Leaders and Team Members. The General Manager operates the restaurant consistent with and supportive of the business plan set forth for their restaurant, while displaying the Capstone Restaurant Group values: People, Hospitality and Integrity. ESSENTIAL DUTIES: · Recruit and hire staff, as well as to maintain a bench for future growth. · Ensure all marketing plans are executed, including proper installation of POP and menu board elements. · Ensure restaurant is staffed properly and Team Members are properly trained to do their jobs through effective use of training programs. · Provide leadership by creating excitement, enthusiasm, a positive mental attitude and commitment to company objectives. · Insure that correct inventory levels and all equipment is maintained in excellent condition through the use of approved vendors. · Set an example by maintaining an excellent working knowledge and high level of proficiency in the performance of all phases of restaurant operations and technology. · Supervise in accordance with established performance and operating policies as set out in the operations standards manual. · Work with and motivate Assistant Managers, Shift Leaders and Crew Members to perform up to their highest possible level of ability. · Review preliminary P/L’s and forward all questions to your District Manager. · Recognize and adhere to all HR, sanitation, safety and security policies and procedures to provide a safe and compliant environment for all. REQUIREMENTS: · Stand for long periods of time. · Work around high temperatures. · Work around others in close quarters. · Able to lift 50 pounds comfortably. · Work with various cleaning products. · Perform job at continuous high pace, under pressure, while maintaining quality and speed standards. EXPERIENCE: · 3-5 years management experience in a quick service dining concept. · Financial/Analytical aptitude including planning, budgeting, scheduling and P&L management. KNOWLEDGE, SKILLS AND ABILITY: · Valid driver’s license · Excellent communication, interpersonal and leadership skills. · Ability to operate and use all equipment necessary to run the restaurant. · Ability to effectively make decisions under pressure, while. · Ability to effectively make decisions under pressure, while delegating tasks appropriately. · Strong conflict resolution skills. · High sense of urgency. · Self-motivated. · Excellent organizational, planning and time management skills. WHAT MORE COULD YOU ASK FOR? · Competitive Salary and aggressive bonus plan. · Opportunity for advancement · Health, Dental, Life, Short- and Long-term Disability and Vision Insurance · Team Member Meal Discounts · Paid Vacation Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications with the job. ARC Burger is an equal opportunity employer. I understand and acknowledge that ARC Burger is an independently owned and operated franchisee of CKE Restaurants and, if I am hired, ARC Burger will be my employer.

Job DescriptionDescription: • Position - Shift Lead / Shift Manager, • Benefits -, • Free Food (1 Meal), • Weekly Payout, • Flexible Schedule, • Training & Development, • Opportunity to take GM spot (new 5 stores) - Performance Based, • Salary –, • Pay Style – Fixed, • Per Hour – Min. $20.00 to Max. $22.00 Do you have a passion for “guest satisfaction”? Are you “hard working and energetic” ? Do you like to “learn, perform and grow”? Popeyes is looking for hard-working, enthusiastic, and dedicated Restaurant Assistant General Managers to join our team! The Restaurant Assistant General Manager is responsible for providing strong and positive support to the Restaurant General Manager and business leadership team and helping them deliver day-to-day operational excellence in guest experiences and help build a high-performing store. Interview Location: Popeyes Neosho, Missouri Job Location: Neosho City, Missouri Requirements: Restaurant Assistant Manager Responsibilities: • Product Quality- Maintaining company standards, • Guest Services - ensures guest satisfaction and service speed, • Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws, • Train and develop their team members, • Plan, monitor, appraise, and review their team members' job performance, • Ensure brand standards and systems are executed, • Must be 18 years of age or older, • Previous QSR Management Experience is a plus, • Extra paid hours to complete all necessary training and certifications, • Grow yourself into a Restaurant General Manager in one of the future locations. Founded in 1972, Popeyes® has more than 40 years of history and culinary tradition. Popeyes® owes its beginnings to culinary innovator Al Copeland. With one small restaurant and a big idea, Copeland introduced the New Orleans–style fried chicken that has now made the brand famous throughout the world. Popeyes® culinary heritage is built upon the rich Cajun and Creole flavor profiles that are unmistakably Louisiana. We continuously draw upon and celebrate this heritage to inspire new, authentic menu creations the world craves. Popeyes distinguishes itself with a unique New Orleans-style menu featuring spicy chicken, chicken tenders, fried shrimp, and other regional items. This unique and flavorful food has allowed Popeyes to become one of the world’s largest chicken quick-service restaurants, with over 2,700 restaurants in the U.S. and around the world. Popeyes offers these incentives because our employees are important to us! We have a company goal for everyone to make more money, grow individually as the company grows, and be happy! APPLY and JOIN US TODAY!!!

Job DescriptionAssistant General Manager REPORTS TO: General Manager SUPERVISES: Shift Manager, Cashiers JOB SUMMARY: The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis's best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Assistant General Manager is responsible for the restaurant's profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). JOB RESPONSIBILITIES: • Building a best-in-class team which includes hiring, training, and developing your management and hourly team, • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand, • Working with ownership to set Sales & Profitability goals, • Operational excellence, maintaining flawless shift execution, • Working with shift leaders to become better leaders and execute shifts independently, • Managing Restaurant labor costs which include weekly scheduling for the team, • Maintaining food cost standards by managing inventory, ordering, portion control, etc., • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc., • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team, • Streamlining the kitchen processes to maintain fast casual ticket times, • Creating and maintaining a positive culture where people want to work and are pushed to be their best., • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced, • Maintaining and delegating checklists to ensure the effective running of the kitchen., • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us., • Ensuring all team members meet all restaurant safety and food handling standards., • Adhering to company standards, including personal hygiene and appearance, • Assisting in community-related events, festivals, etc. Here are a few sayings that define what we care most about… • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it's working. We believe that success is inevitable by focusing on the things that matter most., • Honored Hospitality – We don't take the privilege of service for granted. We're thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that's what hospitality smells like., • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future., • Chef-Driven – Great good doesn't just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you're tasting., • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred, • High school diploma or equivalent required; some college preferred, • Hepatitis A vaccination record

Job DescriptionCompany Description Initial hiring pay range (based on location, experience, etc.): $23 / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Operations Manager (OM) is responsible for supporting the Restaurant Leader in leading operational excellence of the Restaurant and upholding Raising Cane’s standards and culture in all areas of Restaurant operations. Your Impact and Responsibilities: • Purpose of the position:, • Executes Restaurant operations functions, • Acts as manager on duty and opens and closes the Restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Deploys Crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the Crewmembers in the Restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the Restaurant and ensures the facility is in good working order The following requirements describe what is needed to successfully perform the role. Reasonable accommodation may be provided to support individuals with disabilities: • Lift and carry up to 50 lbs., bend, kneel, twist, and reach overhead or below the waist, • Navigate stairs, move quickly, and stay on your feed throughout the shift, • Take orders accurately, process payments efficiently, and communicate clearly, • Work safely around hot cooking equipment, cleaning supplies, and common ingredients like oil and flour, • Maintain a clean, safe Restaurant while following all food safety and company procedures, • Occasionally drive on behalf of the Company for work-related purposes (e.g., picking up product for the Restaurant) when required by business needs (e.g., when a salaried leader is on a leave of absence or there is a role vacancy)Qualifications Required Qualifications: • Must be 18 years of age or older, • High school diploma or equivalent required, • 3+ years of Restaurant or retail management experience, • Possess a valid, state-issued driver's license, • Must complete all required Raising Cane’s company training programs, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and energetic with strong analytical, written and verbal communication skills, • Able to recognize and analyze problems, set goals, create and convert plans into action to solve problems, • New Restaurant opening experience Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job DescriptionLead the Way as General Manager at Pappos Pizzeria - 54! Are you a seasoned leader with a passion for great food and exceptional service? Pappos Pizzeria - 54, located in Osage Beach, MO, is looking for a dedicated and experienced General Manager to join our team. If you thrive in a fast-paced environment and have a knack for inspiring teams, we’d love to hear from you! About Us At Pappos Pizzeria - 54, we believe in crafting unforgettable dining experiences. Known for our delicious pizzas and welcoming atmosphere, we take pride in serving the Osage Beach community with quality food and friendly service. We’re more than just a pizzeria – we’re a place where people come together to enjoy great meals and create lasting memories. What You’ll Do As the General Manager, you’ll be at the heart of our operations, ensuring everything runs smoothly while upholding our commitment to excellence. Your responsibilities will include: • Overseeing daily restaurant operations, from staff scheduling to inventory management., • Leading, mentoring, and motivating a team to deliver top-notch customer service., • Ensuring food quality and consistency meet our high standards., • Managing budgets, controlling costs, and driving profitability., • Handling customer feedback and resolving issues to maintain a positive dining experience., • 5+ years of experience in restaurant management or a similar role., • Strong leadership and team-building skills., • Proven ability to manage operations, budgets, and staff effectively., • A customer-focused mindset with excellent communication and problem-solving abilities. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionAs part of the Subway® Team, you as a Manager will focus on eight main things: • Providing an excellent guest experience, • Ensuring that great food is prepared & served, • Keeping our restaurants functional, clean and beautiful, • Managing inventory and money control systems, • Coordinating local marketing initiatives, including community outreach, • Recruiting staff, • Maintaining standards of restaurant safety and security, • Recruiting and rewarding outstanding Team members, • Ensuring safety and security protocols are followed. Including being aware of local and national healthy and food safety codes, • Maintaining business records and analyzing them to help increase sales, • Identifying and contacting prospective Guests to promote sales, • Supporting local and national marketing initiatives, ensuring restaurant is ready on every level for the beginning of a new marketing window, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits ESSENTIAL FUNCTIONSMust be an excellent communicator with the ability to deal with all levels of team members. Computer knowledge is essential. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Company Profile: At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility. In the role of Assistant General Manager (“AGM”), you will be responsible for bringing our mission, values, and competencies to life for our guests and Team Members in our restaurants. You will partner with the General Manager and Area Leader in the establishment of store action plans, financial metric results, and the development of hourly Team Members in the restaurant. You will be responsible for supporting the General Manager in the overall restaurant operations at an exceptional level including but not limited to schedules, forecasting, labor management and inventory. As an AGM, you will be expected to learn and master competency-based leadership and operational skills. What You’ll Do: • Assist the General Manager in managing daily restaurant operations, including opening and closing procedures., • Ensure adherence to CAVA’s standards for food quality, service, and cleanliness., • Oversee inventory management, supply ordering, and cost control to maintain profitability., • Supervise and support Team Members with training, coaching, and performance feedback., • Support the General Manager with scheduling and staffing., • Assist with addressing Team Member issues and conflicts to maintain a positive work environment., • Enhance the guest experience by upholding high service standards and promptly addressing customer concerns., • Implement strategies to help with boosting customer satisfaction and loyalty., • Lead by example in customer service and encourage the team to follow suit., • Support with managing financial aspects including tracking sales, cash handling, and adhering to budget guidelines., • Assist with preparing financial reports, analyze performance metrics, and identify areas for improvement., • Assist with ensuring accurate financial record-keeping and compliance with cash handling procedures., • Assist with overseeing food safety practices and ensure team training on proper procedures., • Assist with administrative tasks such as inventory management and maintaining operational records., • Support the General Manager in report preparation and action plan implementation., • Participate in special projects and initiatives to drive restaurant success and support the General Manager as needed., • Assist with any additional duties as assigned by the General Manager or higher management. The Qualifications: • 1- 2 years of experience in a supervisory or management role within the restaurant or hospitality industry., • Strong leadership and team management skills., • Excellent communication and interpersonal abilities., • Proven track record of delivering exceptional customer service., • Adapt to changing circumstances and develop solutions to enhance restaurant performance., • Ability to manage financial aspects, including budgeting and cost control., • Knowledge of legal, health, safety, and sanitation regulations., • Ability to adapt to a fast-paced environment and solve problems effectively., • Flexibility to work various shifts, including nights and weekends, as needed., • Consistently exhibits a generous and friendly demeanor when engaging with guests., • Completes tasks and projects within established timelines., • Promotes and upholds a culture of inclusivity and respect within the team., • Actively seeks and incorporates feedback from team members to improve performance and operations., • Applies effective decision-making skills to guide the team towards achieving success., • Remains open to and actively explores new ideas to drive business success., • The ability to regularly work overtime, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision are required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions, • May stand for long periods of time and lift up to 50 pounds What We Offer:, • We’ve got you covered. Here are just some of the benefits available to CAVA team members:, • Early Wage Access*, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions This job description is not intended to be a comprehensive list of all the duties and responsibilities of the position, and such duties and responsibilities may change without notice. As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA – joining “a culture, not a concept”

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless! Job Summary General Manager (GM) is the key person responsible for managing the daily operations of the restaurant. Delivers revenues and profits by developing, marketing, financing, and providing exceptional guest experiences. Responsibilities • Responsible for the mentorship and growth of RMs (Restaurant Managers), Keyholders, and CMs (Culinary Managers), • Leads and contributes to the success of the local meetings with influential and pertinent agenda topics, • Communicates effectively with the District Manager (DM), • Ensure that the restaurant operates efficiently and effectively within the companys fiscal and operational guidelines, • Controls the inventorying of food and liquor within company standards, • Controls labor costs within company standards, • Responsible for accurate placing, receiving and stocking of all orders, • Ensure secure, safe handling and transportation of funds, • Utilize in-house surveys, staff evaluations and FOH/BOH site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction, • Support and implement the company local store marketing programs, • Ultimately responsible for ALL physical/aesthetic maintenance of the restaurant and maintenance of the drunken fish concept and theme, • Ensures all operations are in line with company standards, with exceptional scores including: o P&L statements, in-house surveys, health inspections and FOH/BOH site evaluations, • Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations, • Maintain a working knowledge of all recipes, products and production procedures, • Ensure established standards of food safety and sanitation are maintained, • Purchase food products within established guidelines and protocols, • Conducts final interviews for FOH and BOH candidates, • Ensure daily lunch and dinner pre-shift meetings are done consistently, • Responsible for hiring, developing and/or replacing staff utilizing the Star Chart, • Manages the schedules for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers), • Manages FOH/BOH schedules, • Utilize established methods for interviewing and reference checks using tools provided by the support office, • Conducts bi-annually management evaluations for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers), • Orient all new hires utilizing company handbooks and support materials, • Develop staff members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews, • Responsible for all employee files. Ensure that required documentation is complete and accurate within personnel files., • Responsible for restaurant P&L and works with team to ensure profitability of restaurant, • Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential, • Responsible to meet or exceed budgeted sales and profit goals, • Education: 4-year college degree or equivalent. Course work in restaurant management, • 10+ years prior professional experience in restaurant management desired, • Knowledge of computers, • Microsoft Word, Excel, Outlook, PowerPoint, OneNote, • Great people management skills, communication and listening skills. Must be flexible and adaptable to change, • Demonstrated time management and organizational skills, • Must be internally motivated and detail oriented and have a passion for teaching others, • Employee Discounts, • Opportunity for Fast Advancement, • Competitive Pay, • Direct Deposit, • Health + Vision + Dental Insurance Benefits, • Paid Vacation

Job Description Sbarro 1155 St. Louis Galleria St., Space FC04, St. Louis, MO 63117 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits. Supervisory Responsibility Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction from supervisors, • Provide leadership and direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to subordinate managers and team. members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards; 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives. 4. Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary. 5. Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary. 6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 8. Engages in local restaurant marketing (LSM) efforts., 9. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Must be certified with appropriate state or local health department, • Must be in possession of appropriate license and permit to sell alcoholic beverages (where applicable) • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 3-5 years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description Summary: Earn $23/HR (At 40 hours/wk that’s approximately $47,840/yr) Here are just a few of the benefits we offer: Medical, Dental, Vision, and Life Insurance 401K Paid Time Off Employee Meals Career Advancement Uniforms The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. We use eVerify to confirm U.S. Employment eligibility.

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 full-service restaurant management position in Westwood, KS As a Restaurant Assistant General Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $45K - $55K 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 Description Are you a natural leader with a passion for hospitality, team development, and operational excellence? As our Location Manager, you’ll be the driving force behind daily operations, staff leadership, and the overall success of the restaurant. If you thrive in a fast-paced environment and know how to balance great service with strong business performance, we want you on our team. BEAST Craft BBQ Co. is a nationally ranked and acclaimed restaurant company. We are known for our uncompromising attention to detail and careful sourcing. Our culture is centered around equal opportunity, trust, respect, and a genuine love for the craft of BBQ. Select Awards & Notable Recognition BEAST Craft BBQ Co. is among the most decorated restaurant groups in the nation. While our full list of accolades is extensive, here are a few highlights of our commitment to excellence: • #11 Best BBQ in America – Big7 Travel, • Best BBQ in Illinois – Food & Wine Magazine, • Top-33 BBQ Joints in America – Thrillist.com, • #14 Best Restaurant in St. Louis – St. Louis Post Dispatch The Location Manager (LM) is the operational quarterback and culture enforcer of the restaurant. You are the primary custodian of the company’s assets, reputation, and staff. Success in this role is measured by outcomes, including: sales, profit, and guest/staff satisfaction, rather than just effort. This is a "lead from the front" role requiring a blend of technical pit mastery, ability to step in on the cook line, and high-energy hospitality. Core Responsibilities 1. Commissary & Logistics Management • Production Oversight: Manage the high-volume production schedules to ensure all satellite locations receive 100% accurate, high-quality prep and smoked meats on time, every time., • Supply Chain: Oversee bulk ordering, inventory pars, and storage logistics for the entire group from this hub location., • Quality Consistency: Ensure that the "BEAST Standard" is identical across all locations by strictly enforcing prep recipes and smoking protocols at the source. 2. Hospitality & The "Floor General" • Active Queue Management: Engage with guests waiting in line to order, helping them navigate our menu and select the right items for their preferences., • 100% Table Touches: Ensure you or a delegated manager connects genuinely with every table during service to check on food quality and resolve issues before guests leave., • Guest Recovery: Close the loop with guests who have concerns, ensuring they feel supported and that we cared enough to resolve the situation. 3. Pit Mastery & Operational Excellence • Quality Assurance: Enforce strict adherence to recipes, smoke schedules, pars, and portion controls to ensure every tray matches BEAST standards., • Inspection Readiness: Maintain a 100% health department compliance standard; any score under 96% is considered a lack of system integrity. 4. Financial Performance & Accountability • P&L Management: Own the restaurant’s financial outcomes, managing labor and COGS to meet defined budgetary targets., • Weekly Reporting: Review spending and financial KPIs with Executive Operations Manager weekly, providing written action plans for any negative variances., • Inventory Control: Oversee weekly inventory with less than ±2% variance and manage purchasing within budget targets. 5. Leadership & Talent Development • Weekly Recruiting: Maintain an active pipeline of candidates by recruiting weekly, even when fully staffed., • Mentorship: Identify and actively develop at least one promotable assistant candidate every six months., • Management Experience: 3–5 years of GM experience (or equivelant) in a high-volume restaurant., • Certifications: Current ServSafe, and BASSET certifications., • Leadership DNA: A fair, level-headed leader who is steady under pressure and leads by example in cleanliness, preparation, and follow-through., • Full Open Availability: This is a lead-from-the-front position. You must have an open schedule and the flexibility to work nights, weekends, and holidays. You are expected to be the primary presence on the floor during our highest-volume periods to ensure 100% guest satisfaction and operational excellence., • Stamina: Ability to remain on your feet, moving at a fast pace for the duration of a shift., • Strength: Ability to lift, carry, and move items weighing up to 50 lbs regularly (e.g., cases of brisket, wood for pits, and heavy catering equipment)., • Weekly Commitment: This is a full-time, salaried leadership role that requires 45-55 hours per week., • Lead-from-the-Front: Your schedule must prioritize being the primary presence on the floor and available to help the line as needed, including nights, weekends, and holidays., • Starting Salary: $75,400.00 per year., • Health Insurance: 50% Company-Paid., • Dental & Vision: 100% Company-Paid., • Get Paid Weekly: Reliable weekly pay cycles., • PTO: Earned paid time off., • Dining Perks: Free meals on shift and 20% discounts across all locations when off-duty.

Job Description Summary Description: The General Manager is a business partner accountable for leading a single Restaurant Management and Associate team to deliver Steak ‘n Shake operational and financial standards on all shifts. The General Manager has overall responsibility for assessing Management and Associate performance to identify opportunities for development and coach for improvement. This position has primary accountability for the delivery and implementation of all Steak ‘n Shake procedures, policies and specifications which deliver the Steak ‘n Shake Vision and Mission. The General Manager will partner directly with his/her Division President and will receive market level support from his/her Human Resource Manager and Field Training Manager / Coordinator to meet the business and strategic objectives of the organization. * Team Function/Scope: This position serves as the primary leader of a single Steak ‘n Shake Restaurant * Department: Operations - Restaurant * Reports to: Division President * FLSA: Exempt * Direct reports: Restaurant Manager, Manager, Shift Manager, Trainers and all Restaurant Associates 1. RESPONSIBILITIES: Major functions/tasks performed in the job and the deliverable (report, product, output, etc.) produced. Primary and Ongoing Accountabilities • Create an environment of sales growth through guest focus and delivery of Steak ‘n Shake procedures and policies, • Identify, Train and Develop Trainers, Shift Managers, Managers and Restaurant Managers • Develop, Focus and Motivate the Management team to consistently deliver the Steak ‘n Shake objectives; Delighting Guests, Eliminating Unnecessary costs, Increasing quality, and Reducing Prices • Train, Coach and Inspire Associates to deliver exceptional service, food and environment to the Guest • Lead Restaurant team to deliver on key metrics and financial expectations (Field Results Report) • Manage all restaurant costs to deliver positive cash flow, • Maintain strict compliance with food, health, safety and security standards and procedures • Create a safe environment free of harassment, • Deliver best in class Gold Standard service, • Lead by Example, • Demonstrate effective decision making and problem solving skills that support the Steak ‘n Shake Principles; Relentless Pursuit of Excellence, Exceed Guest Expectations, Golden Rule, Economic Objective and Entrepreneurial Approach, • Lead Labor Management system through Labor Report analysis, schedule approval and execution of shift labor management, • Has the final authority over discipline and termination decisions, • Has the final authority for all hiring decisions Specific Duties and Responsibilities Customer Satisfaction: Build the business by relentlessly pursuing excellence and growing customer traffic over prior year: Effectively interact with Guests to ensure we exceed their expectations with the highest quality food and great service. Immediately address Guest concerns and complaints utilizing the Steak ‘n ShakeGuest Recovery Model - L.E.A.R.N. Ensure Guests are immediately recognized upon entering and as they are leaving Train and motivate managers and associates to deliver great hospitality toward all guests and other associates Consistently and effectively communicate with Managers and Associates through scheduled meetings, communications boards, training sessions and formal and informal coaching Create a positive team environment through selecting service oriented Associates who are aligned through ongoing coaching Brand Protection: Operate in accordance with our Gold Standard expectations and other food safety practices, delighting our Guests with outstanding fresh food and training our valuable people: Verify sales forecast for accuracy in accordance with local influences. Execute the 14 point walk – ensuring the facility is radiant, the managers and associates are motivated, stations are appropriately setup / re-stocked for meal periods, and constantly move through the restaurant coaching and directing associates to ensure quality adherence and speed standards are achieved. Assess current and future staffing needs, create and execute staffing plans to ensure100% staffing on all shifts, year round Interviews and approves all associate hires utilizing the Select the Best tool – ensuring the candidate exemplifies the 3 I’s; Intensity, Integrity, Intelligence Develop and train managers and trainers on standards, job requirements and new policies and procedures Monitor food quality, portioning and speed from the EXPO window and resolve any issues immediately Deliver Gold Standard service through effective associate and management communication of standards and expectations Train and ensure all safety procedures are strictly adhered to Financial Growth: Manage profitable shifts focused on delighting our guests, increasing quality and reducing prices: Approve schedules following the Labor Scheduling System parameters including scheduling breaks, utilizing the 15 minute scheduler and having schedules completed and approved by the DP for posting by 5 pm on Friday Validate appropriate staffing levels of well-trained associates on all shifts Validate effective food ordering and accurate inventory levels within the restaurant Ensure proper receiving of food deliveries, storage and posting into the FoodManagement System Complete weekly, period and quarterly inventory and accurately post into the back officeFood Management System Manage “other supplies” and small wares to ensure adequate amount of supplies are available at all times Maintain strict adherence to the cash handling and banking policies and procedures Validating effective completion of shift tools and administrative duties as designed by Steak ‘n Shake Ensure strict adherence to all State and Federal regulatory laws 2. SCOPE: Impact this job has in terms of decisions made, direction given, number of employees supervised, size of organization managed or supported, impact of errors, dollars, etc. • Implements procedures, training and programs designed by Steak ‘n Shake to effectively deliver the Steak ‘n Shake Mission, Vision and Principles, • Interviews and hires Associates within compliance of FLSA and Steak ‘n Shake guidelines, • Takes responsibility for financial results, • Serves as a resource to colleagues and as a mentor to less experienced Managers, • Analyzes and provides solutions using Steak ‘n Shake programs to resolve complex problems within the restaurant 3. KEY RELATIONSHIPS: Position’s key contacts and relationships. Primary: • Restaurant Associates and Trainers • Restaurant Management, • Division President Secondary: • Field Training Manager • Human Resource Manager 4. REQUIREMENTS: Typical minimum requirements to perform the job. • High School graduate or equivalent education preferred, • Certified in all Service and Production Stations at Steak ‘n Shake or equivalent experience, • ServSafe certified, • Understand Steak ‘n Shake policies, procedures, state laws, Health codes, Safe food handling and Sanitation procedures, • Positive, motivating communication skills • Strong organization and time management skills, • Strong coaching and mentoring skills • Flexible and adaptable to changing circumstances, • Ability to read, write, perform mathematical calculations and analyze data, • Demonstrate key principles: Golden Rule, Relentless pursuit of Excellence, Exceeding guest expectations, Economic objective, Entrepreneurial approach, • Able to work in excess of 50 hours per week while standing, walking and stretching, • Able to lift, carry, push and pull 30 lbs, • Able to perform any task performed by a service or production associate, • Able to see across the restaurant to monitor and oversee the operation, • Able to legally operate a motor vehicle, • Able to hear, understand and professionally respond to guest and employee inquiries, comments and concerns 5. KEY PERFORMANCE INDICATORS: Key indicators to be used to measure job performance. • Field Results Report (FRR) • Key Metrics, • Food Management System, • Labor Management System, • Effective working relationship with Above Store Leaders, Restaurant Management, colleagues and direct reports 6. CAREER PATH: Logical positions along the career path, vertical and/or lateral. • Field Training Manager, • Franchise Partner 7. Competencies: Critical behavioral and technical competencies typically required to perform the work associated with each level. Competency 0-6 Months 6-12 Months 12-24 Months 1. Self Manages Advanced Expert Expert 2. Communicates Effectively Advanced Expert Expert 3. Coaches and Develops Advanced Advanced Expert 4. Creates Teams Advanced Advanced Expert 5. Manages Food Standards Advanced Expert Expert 6. Manages Service Standards Advanced Expert Expert 7. Manages Restaurant Environment Advanced Advanced Advanced 8. Grows the business Advanced Expert Expert 9. Plans and Manages Advanced Advanced Advanced 10. Financial Accountability Intermediate Advanced Advanced Note: This is not an exhaustive list of roles, activities, requirements, efforts, or working conditions associated with the position. This description is intended to be an accurate reflection of the current position. Steak n Shake reserves the right to revise the position or to require that other or different activities be performed when circumstances change (i.e., emergencies, changes in personnel or workload, rush jobs, or technological developments). We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary Description: The General Manager is a business partner accountable for leading a single Restaurant Management and Associate team to deliver Steak ‘n Shake operational and financial standards on all shifts. The General Manager has overall responsibility for assessing Management and Associate performance to identify opportunities for development and coach for improvement. This position has primary accountability for the delivery and implementation of all Steak ‘n Shake procedures, policies and specifications which deliver the Steak ‘n Shake Vision and Mission. The General Manager will partner directly with his/her Division President and will receive market level support from his/her Human Resource Manager and Field Training Manager / Coordinator to meet the business and strategic objectives of the organization. * Team Function/Scope: This position serves as the primary leader of a single Steak ‘n Shake Restaurant * Department: Operations - Restaurant * Reports to: Division President * FLSA: Exempt * Direct reports: Restaurant Manager, Manager, Shift Manager, Trainers and all Restaurant Associates 1. RESPONSIBILITIES: Major functions/tasks performed in the job and the deliverable (report, product, output, etc.) produced. Primary and Ongoing Accountabilities • Create an environment of sales growth through guest focus and delivery of Steak ‘n Shake procedures and policies, • Identify, Train and Develop Trainers, Shift Managers, Managers and Restaurant Managers • Develop, Focus and Motivate the Management team to consistently deliver the Steak ‘n Shake objectives; Delighting Guests, Eliminating Unnecessary costs, Increasing quality, and Reducing Prices • Train, Coach and Inspire Associates to deliver exceptional service, food and environment to the Guest • Lead Restaurant team to deliver on key metrics and financial expectations (Field Results Report) • Manage all restaurant costs to deliver positive cash flow, • Maintain strict compliance with food, health, safety and security standards and procedures • Create a safe environment free of harassment, • Deliver best in class Gold Standard service, • Lead by Example, • Demonstrate effective decision making and problem solving skills that support the Steak ‘n Shake Principles; Relentless Pursuit of Excellence, Exceed Guest Expectations, Golden Rule, Economic Objective and Entrepreneurial Approach, • Lead Labor Management system through Labor Report analysis, schedule approval and execution of shift labor management, • Has the final authority over discipline and termination decisions, • Has the final authority for all hiring decisions Specific Duties and Responsibilities Customer Satisfaction: Build the business by relentlessly pursuing excellence and growing customer traffic over prior year: Effectively interact with Guests to ensure we exceed their expectations with the highest quality food and great service. Immediately address Guest concerns and complaints utilizing the Steak ‘n ShakeGuest Recovery Model - L.E.A.R.N. Ensure Guests are immediately recognized upon entering and as they are leaving Train and motivate managers and associates to deliver great hospitality toward all guests and other associates Consistently and effectively communicate with Managers and Associates through scheduled meetings, communications boards, training sessions and formal and informal coaching Create a positive team environment through selecting service oriented Associates who are aligned through ongoing coaching Brand Protection: Operate in accordance with our Gold Standard expectations and other food safety practices, delighting our Guests with outstanding fresh food and training our valuable people: Verify sales forecast for accuracy in accordance with local influences. Execute the 14 point walk – ensuring the facility is radiant, the managers and associates are motivated, stations are appropriately setup / re-stocked for meal periods, and constantly move through the restaurant coaching and directing associates to ensure quality adherence and speed standards are achieved. Assess current and future staffing needs, create and execute staffing plans to ensure100% staffing on all shifts, year round Interviews and approves all associate hires utilizing the Select the Best tool – ensuring the candidate exemplifies the 3 I’s; Intensity, Integrity, Intelligence Develop and train managers and trainers on standards, job requirements and new policies and procedures Monitor food quality, portioning and speed from the EXPO window and resolve any issues immediately Deliver Gold Standard service through effective associate and management communication of standards and expectations Train and ensure all safety procedures are strictly adhered to Financial Growth: Manage profitable shifts focused on delighting our guests, increasing quality and reducing prices: Approve schedules following the Labor Scheduling System parameters including scheduling breaks, utilizing the 15 minute scheduler and having schedules completed and approved by the DP for posting by 5 pm on Friday Validate appropriate staffing levels of well-trained associates on all shifts Validate effective food ordering and accurate inventory levels within the restaurant Ensure proper receiving of food deliveries, storage and posting into the FoodManagement System Complete weekly, period and quarterly inventory and accurately post into the back officeFood Management System Manage “other supplies” and small wares to ensure adequate amount of supplies are available at all times Maintain strict adherence to the cash handling and banking policies and procedures Validating effective completion of shift tools and administrative duties as designed by Steak ‘n Shake Ensure strict adherence to all State and Federal regulatory laws 2. SCOPE: Impact this job has in terms of decisions made, direction given, number of employees supervised, size of organization managed or supported, impact of errors, dollars, etc. • Implements procedures, training and programs designed by Steak ‘n Shake to effectively deliver the Steak ‘n Shake Mission, Vision and Principles, • Interviews and hires Associates within compliance of FLSA and Steak ‘n Shake guidelines, • Takes responsibility for financial results, • Serves as a resource to colleagues and as a mentor to less experienced Managers, • Analyzes and provides solutions using Steak ‘n Shake programs to resolve complex problems within the restaurant 3. KEY RELATIONSHIPS: Position’s key contacts and relationships. Primary: • Restaurant Associates and Trainers • Restaurant Management, • Division President Secondary: • Field Training Manager • Human Resource Manager 4. REQUIREMENTS: Typical minimum requirements to perform the job. • High School graduate or equivalent education preferred, • Certified in all Service and Production Stations at Steak ‘n Shake or equivalent experience, • ServSafe certified, • Understand Steak ‘n Shake policies, procedures, state laws, Health codes, Safe food handling and Sanitation procedures, • Positive, motivating communication skills • Strong organization and time management skills, • Strong coaching and mentoring skills • Flexible and adaptable to changing circumstances, • Ability to read, write, perform mathematical calculations and analyze data, • Demonstrate key principles: Golden Rule, Relentless pursuit of Excellence, Exceeding guest expectations, Economic objective, Entrepreneurial approach, • Able to work in excess of 50 hours per week while standing, walking and stretching, • Able to lift, carry, push and pull 30 lbs, • Able to perform any task performed by a service or production associate, • Able to see across the restaurant to monitor and oversee the operation, • Able to legally operate a motor vehicle, • Able to hear, understand and professionally respond to guest and employee inquiries, comments and concerns 5. KEY PERFORMANCE INDICATORS: Key indicators to be used to measure job performance. • Field Results Report (FRR) • Key Metrics, • Food Management System, • Labor Management System, • Effective working relationship with Above Store Leaders, Restaurant Management, colleagues and direct reports 6. CAREER PATH: Logical positions along the career path, vertical and/or lateral. • Field Training Manager, • Franchise Partner 7. Competencies: Critical behavioral and technical competencies typically required to perform the work associated with each level. Competency 0-6 Months 6-12 Months 12-24 Months 1. Self Manages Advanced Expert Expert 2. Communicates Effectively Advanced Expert Expert 3. Coaches and Develops Advanced Advanced Expert 4. Creates Teams Advanced Advanced Expert 5. Manages Food Standards Advanced Expert Expert 6. Manages Service Standards Advanced Expert Expert 7. Manages Restaurant Environment Advanced Advanced Advanced 8. Grows the business Advanced Expert Expert 9. Plans and Manages Advanced Advanced Advanced 10. Financial Accountability Intermediate Advanced Advanced Note: This is not an exhaustive list of roles, activities, requirements, efforts, or working conditions associated with the position. This description is intended to be an accurate reflection of the current position. Steak n Shake reserves the right to revise the position or to require that other or different activities be performed when circumstances change (i.e., emergencies, changes in personnel or workload, rush jobs, or technological developments). We use eVerify to confirm U.S. Employment eligibility.

Job Description About Us: Located in historic and vibrant St. Louis Union Station, we’re more than just a restaurant — we’re a destination. From curious tourists and local families to date nights and celebrations of every kind, we welcome guests from all walks of life, every single day. It’s fast-paced, ever-changing, and always full of energy — and we love it that way. Our team is passionate, driven, and serious about hospitality. We create standout experiences with every plate and pour, and we’re looking for a Floor Manager who’s ready to jump in and lead the way. The Role: As a Floor Manager, you’ll be the face of hospitality on the floor. You’ll inspire your team, connect with guests, and make sure every shift runs with purpose and positivity. You’ll partner with the General Manager and fellow leaders to keep operations tight and vibes high. What You’ll Do: • Lead from the front — set the tone and the pace for top-notch service., • Support, coach, and empower the front-of-house team to give every guest a standout experience., • Be the go-to problem solver and create calm in the chaos., • Help recruit, train, and mentor new team members., • Keep the floor flowing by communicating clearly with the kitchen and bar., • Monitor labor and inventory to help keep the business strong and efficient., • Uphold cleanliness, safety, and hospitality standards at all times., • Lead pre-shifts with energy, clarity, and a sense of purpose., • 2+ years of restaurant management experience (preferred, but not required if you’ve got the hustle and leadership chops)., • A calm, confident leader who thrives in fast-paced environments., • Passionate about hospitality and team-building., • Comfortable with tech tools like POS systems and scheduling software., • A collaborative spirit — you know great service takes every department working in sync., • A high-energy, high-volume environment with a strong sense of team., • Career growth in a company that promotes from within., • A chance to lead in one of St. Louis’s most iconic locations., • Competitive pay, benefits, and perks., • A place where your personality and leadership style are assets — not something to tone down. If you’ve got the passion, the presence, and the people skills to make every shift a success, we’d love to meet you. Apply now and let’s talk.

Job Description SUMMARY OF POSITION: The General Manager is accountable for the management and operations of the restaurant, ensuring that team members are hospitality focused, people focused and are performing their job duties and meeting expectations in all areas of their job description. The General Manager reports to the District Manager for the area and supervises Assistant Managers, Shift Leaders and Team Members. The General Manager operates the restaurant consistent with and supportive of the business plan set forth for their restaurant, while displaying the Capstone Restaurant Group values: People, Hospitality and Integrity. ESSENTIAL DUTIES: · Recruit and hire staff, as well as to maintain a bench for future growth. · Ensure all marketing plans are executed, including proper installation of POP and menu board elements. · Ensure restaurant is staffed properly and Team Members are properly trained to do their jobs through effective use of training programs. · Provide leadership by creating excitement, enthusiasm, a positive mental attitude and commitment to company objectives. · Insure that correct inventory levels and all equipment is maintained in excellent condition through the use of approved vendors. · Set an example by maintaining an excellent working knowledge and high level of proficiency in the performance of all phases of restaurant operations and technology. · Supervise in accordance with established performance and operating policies as set out in the operations standards manual. · Work with and motivate Assistant Managers, Shift Leaders and Crew Members to perform up to their highest possible level of ability. · Review preliminary P/L’s and forward all questions to your District Manager. · Recognize and adhere to all HR, sanitation, safety and security policies and procedures to provide a safe and compliant environment for all. REQUIREMENTS: · Stand for long periods of time. · Work around high temperatures. · Work around others in close quarters. · Able to lift 50 pounds comfortably. · Work with various cleaning products. · Perform job at continuous high pace, under pressure, while maintaining quality and speed standards. EXPERIENCE: · 3-5 years management experience in a quick service dining concept. · Financial/Analytical aptitude including planning, budgeting, scheduling and P&L management. KNOWLEDGE, SKILLS AND ABILITY: · Valid driver’s license · Excellent communication, interpersonal and leadership skills. · Ability to operate and use all equipment necessary to run the restaurant. · Ability to effectively make decisions under pressure, while. · Ability to effectively make decisions under pressure, while delegating tasks appropriately. · Strong conflict resolution skills. · High sense of urgency. · Self-motivated. · Excellent organizational, planning and time management skills. WHAT MORE COULD YOU ASK FOR? · Competitive Salary and aggressive bonus plan. · Opportunity for advancement · Health, Dental, Life, Short- and Long-term Disability and Vision Insurance · Team Member Meal Discounts · Paid Vacation Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications with the job. ARC Burger is an equal opportunity employer. I understand and acknowledge that ARC Burger is an independently owned and operated franchisee of CKE Restaurants and, if I am hired, ARC Burger will be my employer.

In most jobs, everyone doesn’t spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that’s just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You will create legendary experiences for guests and team members through the management of the Heart-of-House (HOH) as the Kitchen Manager. You will oversee the execution and performance of the HOH and will provide direction and supervision for all HOH team members. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing – for our guests and for our team members. And, when that means access to all these benefits – well, that’s just another day at the office. * Weekly Pay * Bonus Program* * Free Shift Meals & Discounted Meals* * Best in Class Training & Continuous Learning * Advancement Opportunities * Paid Time Off* * 401(k) Retirement Plan* * Tuition Benefits* * Medical, Dental and Vision* * Champions of Hope* * Cash Referral Program * Journey Wellbeing Support Tool * PerkSpot Discount Program * Recognition Program * Slip Resistant Shoes Programs * Community & Charitable Involvement * Igniting Dreams Grant Program * Training Contests YOU GOT THIS * Preferably, you have 2 years of restaurant, bar, or kitchen management experience. * You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations. * You have a passion for training and developing your team. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements.

Company Description Pilot Company is an industry-leading network of travel centers with more than 30,000 team members and over 750 retail and fueling locations in 44 states and six Canadian provinces. Our energy and logistics division serves as a top supplier of fuel, employing one of the largest tanker fleets and providing critical services to oil operations in our nation's busiest basins. Pilot Company supports a growing portfolio of brands with expertise in supply chain and retail operations, logistics and transportation, technology and digital innovation, construction, maintenance, human resources, finance, sales and marketing. Founded in 1958 by Jim A. Haslam II and currently led by CEO Adam Wright, our founding values, people-first culture and commitment to giving back remains true to us today. Whether we are serving guests, a fellow team member, or a trucking company, we are dedicated to fueling people and keeping North America moving. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state, or local law. Military encouraged to apply. Job Description Pilot Flying J is seeking highly-skilled, experienced Restaurant Assistant Manager to assist in running our high-volume, quick service restaurants. Our Restaurant Assistant Managers assist the Restaurant General Manager and are responsible for helping to manage the restaurant operation within a travel center. You will also be responsible for the following tasks: • Fill in for the Restaurant General Manager, • Assist GM in selecting, coaching, training and developing Team Members, • Direct and assign work to Team Members, • Creating a positive work environment for team members, • Expedite food service and assist with food preparation, • Ensure high level of guest satisfaction, food quality, restaurant cleanliness, and a strong food safety environment Pay Rates Starting between: $48,700.00 - $70,565.00 / year Qualifications As a Restaurant Assistant Manager, you must have excellent team leadership and customer service skills. You must also exemplify integrity and accountability at the managerial level. Additional requirements of the Restaurant Assistant Manager include: • High school diploma or equivalent certification required, • Minimum one-year food service management experience required, • Ability to work a flexible schedule Additional Information • Fuel Discount, • Nation-wide Medical Plan/Dental/Vision, • 401(k), • Flexible Spending Accounts, • Adoption Assistance, • Tuition Reimbursement, • Flexible Schedule, • Weekly Pay Job Location Google Maps requires functional cookies to be enabled

Job Description No Restaurant Experience Required: $75k-$85k Salary Company Overview Meddys is a full-service restaurant with an ordering counter. Offering high quality, healthy Mediterranean cuisine served quickly at affordable prices. In 2014, we opened our first location on East Harry Street, Wichita, KS, providing our neighborhood with a unique dining experience that provides mouthwatering food and friendly servers in a relaxed, modern atmosphere. Fresh, healthy food and hospitality are at the heart of what we do. Every dish is made to order using only the freshest locally sourced ingredients. We go the extra mile to give you and your friends a wonderful experience by tailoring your order specifically to your dietary needs as best we can with our delicious hummus, shawarma, pita, complimentary sauces, and signature cocktails. Meddys is rapidly expanding across the central Midwest of the United States, bringing fresh, healthy, and flavorful Mediterranean-inspired cuisine to new communities. As we continue to grow, we're looking for passionate team members who want to be part of a fast-growing brand where new locations and opportunities for career growth are constantly emerging. Come be part of a team that values hospitality, quality, and a welcoming guest experience in every Meddys location. Job Description At Meddys, we look for people who work well with others toward a common objective, hold each other accountable, get stuff done, and are proud of their results. The goal of team members at Meddys is to create exceptional service for guests by making exceptions and Meddys' goal is to create an exceptional work environment for its team members by making clear, realistic expectations with attainable rewards. If you are willing to take the steps necessary to fulfill our expectations with purpose and hold yourself accountable for your actions, you will succeed. General Responsibilities • Handle food and beverage with the knowledge and care to prevent foodborne illnesses., • Utilize in-house standards known to increase customer satisfaction and team efficiency., • Deliver orders to guests and bus tables in a cyclical pattern., • Provide drink refills and table service to prevent interruption of guest’s meals., • Maintain cleanliness of the lobby, restrooms, patio, tables, bar, and expo area., • Deliver and, if necessary, explain the complimentary pita bread to every dine-in guest, • Ensure food meets the taste, temperature, aesthetic, and portion standards of the brand., • Fulfill complete orders for guests in a timely manner by prioritization and double checking., • Perform exemplary customer service at the ordering counter, identifying guest needs., • Echo “Welcome to Meddys” and give departing guests a farewell., • Hold yourself and coworkers accountable with integrity and empathy., • Perform cash and credit sales responsibly while limiting errors and ensuring accuracy., • Stay aware of the surroundings at all times and keep coworkers safe from unnecessary risk., • Keep managers informed of any need-to-know information., • Fulfill the requirements of your assigned shift position and help others with theirs when there is a disproportionate number of tasks to be done., • If bartending, serve in accordance with Alcoholic Beverage Control GuidelinesResponsibilities Specific to This Role:, • Introduce trainees to the team, provide a tour, ensure they have the necessary training materials, and act on any relevant new details the trainee may provide., • Demonstrate and explain the proper methods of performing practical tasks, supervise trainees while they gain initial experience, provide feedback, and repeat until their proficiency ratings are acceptable., • Delegate tasks to FOH employees to ensure everyone on shift has a task to focus on., • Perform closing duties and properly secure the restaurant after operating hours., • Monitor hourly labor percentages, acting on trends to minimize costs and maximize service., • Read reviews, reaching out to guests to identify constraints and resolve service disparities., • Prevent misreporting of clock in and out times, ensuring everyone is compensated fairly., • Treat existing, potential, and past employees indiscriminately in relation to protected categories as outlined by EEOC and ADA laws and guidelines., • Ensure the End of Day Deposit is submitted completely and accurately according to standing policies and procedures., • Able to consistently work 50 hours a week, • Must be available to work nights and weekends, • Maintain reliable transportation and travel to every store location in the region if necessary, • Must be of legal age to serve alcoholic beverages, • Able to work on your feet for 10+ hour shifts, • Customer service experience, • Maintain a clean and professional appearanceDesired, • Leadership and supervisory experience, • Knowledge of Food Safety Laws, • 2 years of customer service experience or more, • Higher education, certifications, or degree, • Aloha POS system experienceBenefits, • Health Insurance: Medical, Dental, and Vision

Job DescriptionAs part of the Subway® Team, you as a Manager will focus on eight main things: • Providing an excellent guest experience, • Ensuring that great food is prepared & served, • Keeping our restaurants functional, clean and beautiful, • Managing inventory and money control systems, • Coordinating local marketing initiatives, including community outreach, • Recruiting staff, • Maintaining standards of restaurant safety and security, • Recruiting and rewarding outstanding Team members, • Ensuring safety and security protocols are followed. Including being aware of local and national healthy and food safety codes, • Maintaining business records and analyzing them to help increase sales, • Identifying and contacting prospective Guests to promote sales, • Supporting local and national marketing initiatives, ensuring restaurant is ready on every level for the beginning of a new marketing window, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits ESSENTIAL FUNCTIONSMust be an excellent communicator with the ability to deal with all levels of team members. Computer knowledge is essential. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job DescriptionAs part of the Subway® Team, you as a Manager will focus on eight main things: • Providing an excellent guest experience, • Ensuring that great food is prepared & served, • Keeping our restaurants functional, clean and beautiful, • Managing inventory and money control systems, • Coordinating local marketing initiatives, including community outreach, • Recruiting staff, • Maintaining standards of restaurant safety and security, • Recruiting and rewarding outstanding Team members, • Ensuring safety and security protocols are followed. Including being aware of local and national healthy and food safety codes, • Maintaining business records and analyzing them to help increase sales, • Identifying and contacting prospective Guests to promote sales, • Supporting local and national marketing initiatives, ensuring restaurant is ready on every level for the beginning of a new marketing window, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits ESSENTIAL FUNCTIONSMust be an excellent communicator with the ability to deal with all levels of team members. Computer knowledge is essential. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Job Description Full-Service Elevated Dining Our Mission We exist to bring people together through thoughtful food, inspired drink, and genuine hospitality. Position Overview We are seeking a passionate and driven Restaurant Manager who believes hospitality is more than service. It is the foundation of meaningful experiences and lasting relationships. This role is responsible for leading daily operations while developing a team culture rooted in professionalism, accountability, and genuine hospitality. The Restaurant Manager sets the tone for the guest experience by modeling leadership, composure, and attention to detail in a fast-paced, high-standards environment. The ideal candidate is both operationally disciplined and people-focused, capable of maintaining strong financial performance while inspiring a team to deliver thoughtful, consistent, and memorable service. This position plays a key role in shaping the environment our guests and staff experience every day. Leadership & Culture • Lead, coach, and develop team members through consistent feedback, accountability, and mentorship, • Foster a professional, respectful, and team-oriented environment where staff feel valued and motivated to perform at a high level, • Model hospitality standards through presence on the floor and hands-on leadership, • Maintain clear communication between front-of-house, kitchen leadership, and ownership, • Support hiring decisions and participate in interviews, onboarding, and performance management, • Establish clear expectations for service, professionalism, and teamwork Operations Management • Oversee daily restaurant operations to ensure consistency in service, product quality, and guest satisfaction, • Manage floor operations during service periods, providing direction and support to staff, • Maintain high standards of cleanliness, organization, and professionalism throughout the restaurant, • Ensure compliance with all health, safety, and sanitation standards, • Maintain accurate staffing levels and create effective team schedules, • Monitor service flow and resolve operational challenges proactively Financial & Administrative Performance • Support cost control initiatives including labor, food, beverage, and operating expenses, • Review invoices, operational reports, and payroll related tasks accurately and on time, • Assist with inventory management, purchasing, and vendor coordination, • Maintain awareness of sales performance and operational efficiency, • Contribute to continuous improvement of systems and processes Guest Experience • Ensure every guest receives attentive, thoughtful, and professional hospitality, • Address guest feedback with professionalism and urgency, • Resolve service issues in a way that strengthens guest relationships and builds long-term loyalty, • Maintain a visible presence in the dining room during peak hours, • Uphold service standards that reflect an elevated dining experience Compliance & Safety • Ensure compliance with company policies and all local, state, and federal regulations, • Maintain food safety and sanitation standards consistent with ServSafe guidelines, • Promote a safe working environment for employees and guests, • Complete incident documentation accurately when necessary Experience • Preferred: 3+ years of restaurant management experience, • Minimum: 1 year in a supervisory or management role within a full-service restaurant, • Experience in elevated or hospitality-driven dining environments strongly preferred Skills & Attributes • Strong leadership presence with the ability to motivate and develop teams, • High level of professionalism and emotional intelligence, • Excellent communication and conflict resolution skills, • Strong organizational and time management abilities, • Ability to remain composed and effective under pressure, • Commitment to high hospitality standards and continuous improvement, • Ability to balance guest experience with financial discipline Technical Competencies • Comfortable with scheduling systems, POS platforms, and basic reporting tools, • Proficient with general computer software (email, spreadsheets, documentation), • Understanding of inventory systems and cost control principles Work Environment • Fast-paced restaurant setting, • Frequent standing and walking for extended periods, • Ability to lift up to 50 lbs as needed, • Evening, weekend, and holiday availability required Why This Role Matters This position is instrumental in shaping both the guest experience and team culture. The Restaurant Manager helps create an environment where people feel welcomed, supported, and inspired to return both as guests and as team members. Company DescriptionThe Fold is a hospitality driven restaurant built on the belief that food, drink, and genuine service have the power to bring people together. Our goal is to create a space where guests feel welcomed, valued, and comfortable whether they are joining us for a celebration, a casual evening, or a moment of connection. We are committed to thoughtful food, intentional cocktails, and warm, attentive hospitality that feels elevated but never pretentious. We believe great experiences are created through attention to detail, consistency, and a team that genuinely cares about both the guest and one another. At The Fold, we strive to build more than a restaurant. We aim to cultivate a sense of community. We take pride in creating an environment where team members are supported, respected, and encouraged to grow. We believe that when we take care of our people, they take care of our guests, and meaningful experiences follow. If you value teamwork, professionalism, and the opportunity to be part of something purposeful, The Fold offers a place to contribute, develop your craft, and help create experiences guests remember.The Fold is a hospitality driven restaurant built on the belief that food, drink, and genuine service have the power to bring people together. Our goal is to create a space where guests feel welcomed, valued, and comfortable whether they are joining us for a celebration, a casual evening, or a moment of connection.\r\n\r\nWe are committed to thoughtful food, intentional cocktails, and warm, attentive hospitality that feels elevated but never pretentious. We believe great experiences are created through attention to detail, consistency, and a team that genuinely cares about both the guest and one another.\r\n\r\nAt The Fold, we strive to build more than a restaurant. We aim to cultivate a sense of community. We take pride in creating an environment where team members are supported, respected, and encouraged to grow. We believe that when we take care of our people, they take care of our guests, and meaningful experiences follow.\r\n\r\nIf you value teamwork, professionalism, and the opportunity to be part of something purposeful, The Fold offers a place to contribute, develop your craft, and help create experiences guests remember.

Job Description The Fine Dining General Manager and Restaurant Manager leads a medium-sized team of 50 to 70 staff in delivering exceptional customer experiences while driving sales growth and operational efficiency. This role oversees all aspects of restaurant operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. Reporting directly to the Regional Manager, the position does not require travel and focuses on enhancing customer experience and operational efficiency. Responsibilities • Manage daily restaurant operations to ensure smooth service, • Lead, train, and develop a team of 50-70 staff members, • Maintain high standards of customer service and quality assurance, • Oversee financial performance including budgeting and sales growth, • Coordinate staff scheduling and inventory control using relevant software, • Develop and implement marketing strategies to increase customer engagement, • Ensure compliance with health, safety, and licensing regulations, • Manage vendor relationships and supply chain logistics, • Resolve conflicts efficiently to maintain a positive work environment Preferred Qualifications • 3+ years in restaurant management, • 3+ years GM experienceCompany DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job Description Restaurant General Manager – Fast Food 4 OUTSTANDING GROWING COMPANIES Location: St. Louis, MO. Metro Area Job Type: Full-Time Salary: $55,000 – $75.000 per year (based on experience) Benefits: Health insurance, paid time off, bonuses, employee discounts Job Summary We are seeking an experienced and motivated Restaurant General Manager to lead daily operations at our fast-paced fast food restaurant. The ideal candidate will ensure excellent customer service, manage staff performance, control costs, and drive sales while maintaining company standards. Key Responsibilities • Oversee daily restaurant operations and ensure smooth service, • Recruit, train, and supervise restaurant staff, • Manage employee schedules and labor costs, • Maintain high standards for food quality, cleanliness, and customer service, • Monitor inventory levels and control food costs, • Handle customer concerns and resolve issues professionally, • Ensure compliance with health, safety, and company policies, • Analyze sales reports and implement strategies to increase revenue, • 3+ years of restaurant management experience (fast food preferred), • Strong leadership and team management skills, • Excellent communication and customer service abilities, • Ability to work flexible hours including nights, weekends, and holidays, • Knowledge of food safety and sanitation standards, • Leadership and team building, • Problem solving and decision making, • Time management and multitasking, • Inventory and cost control, • Competitive salary and performance bonuses, • Opportunities for career advancement, • Supportive and energetic team environmentCompany DescriptionRecruiting Plus, LLC , a company with over 37 years of restaurant operations and recruiting experience, has partnered with many national chains to recruit talented Restaurant Managers for them at all levels of the organization. Many of those chains don't advertise for these critical positions. No fees involved for us to get you an introduction into these outstanding restaurant companies. We specialize in connecting the appropriate candidate with the best available position. We are currently recruiting General Managers, Assistant General Managers, Restaurant Managers, Fast Track General Managers, and Culinary Managers in many markets across the country.Recruiting Plus, LLC , a company with over 37 years of restaurant operations and recruiting experience, has partnered with many national chains to recruit talented Restaurant Managers for them at all levels of the organization. Many of those chains don't advertise for these critical positions. No fees involved for us to get you an introduction into these outstanding restaurant companies. We specialize in connecting the appropriate candidate with the best available position. We are currently recruiting General Managers, Assistant General Managers, Restaurant Managers, Fast Track General Managers, and Culinary Managers in many markets across the country.

Job Description This job is Sunday Through Thursday daytime hour work schedule. Job Description: We are seeking a highly organized, hands-on Commissary Manager to oversee daily food production operations in a fast-paced environment. This role is responsible for ensuring food quality, safety, efficiency, and team leadership across all commissary functions. Key Responsibilities: • Oversee daily commissary kitchen operations, including food production, packaging, and distribution, • Ensure all food safety, sanitation, and health department regulations are strictly followed, • Manage inventory, ordering, and vendor relationships to maintain optimal stock levels and minimize waste, • Train, schedule, and supervise commissary staff to ensure productivity and consistency, • Maintain high standards of food quality, consistency, and presentation, • Monitor food and labor costs and implement cost-control strategies, • Coordinate with front-of-house or satellite locations to ensure timely and accurate deliveries, • Maintain clean, organized, and efficient workspaces, • Work with Corporate Chefs in trialing new menu items and sampling amongst warehouse employees, • Operate within Apex’s VMS programs, C3 software (entering waste), Menu Pilot software (labeling for packaging), • Previous experience in a commissary, production kitchen, or high-volume food service environment (management experience preferred), • Strong knowledge of food safety and sanitation practices, • Excellent leadership, communication, and organizational skills, • Ability to multitask and perform under pressure, • Proficient in inventory management and ordering systems, • Ability to stand for extended periods (8+ hours), • Ability to lift to 50 lbs., • Comfortable working in varying kitchen temperaturesCompany DescriptionAPEX Restaurant and Market Solutions is THE choice in corporate dining and vending services.APEX Restaurant and Market Solutions is THE choice in corporate dining and vending services.

Job Description Position Overview We are seeking a driven, hands-on General Manager to lead the opening and ongoing operations of a new restaurant location in Kansas City. This is a high-impact leadership role responsible for full operational ownership, financial performance, team development, and guest experience. The ideal candidate operates with an owner/operator mindset, is highly engaged on the floor, and thrives in a fast-paced, full-service scratch kitchen environment. Key Responsibilities • Oversee all FOH and BOH daily operations, • Own full P&L performance including revenue, labor, and food cost management, • Lead hiring, training, coaching, and retention of team members and managers, • Drive consistent execution of service standards, quality, and cleanliness, • Monitor and act on key performance indicators (KPIs) to improve profitability, • Ensure exceptional guest experience and community engagement, • Maintain operational discipline and accountability across all shifts, • Lead from the floor during peak service periods, • Support pre-opening planning and new store launch execution Candidate Requirements (Must-Haves) • Full-service restaurant leadership experience (scratch kitchen preferred), • Strong financial management experience (P&L ownership required), • Proven ability managing revenue, labor, and COGS targets, • Hands-on, operationally active leadership style, • Experience hiring, training, and managing FOH and BOH teams, • High standards for cleanliness, service, and operational execution, • Ability to thrive in high-volume environments Preferred Attributes • Owner/operator mentality with strong accountability mindset, • Willingness to be highly visible and lead from the floor, • Proven ability to elevate team performance and execution, • Experience in incentive-based or performance-driven environments, • Strong local market knowledge or community relationshipsCompany DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description We are seeking a Restaurant Assistant Manager to join our team! You will be responsible for providing customers with a memorable dining experience. This position is located in Ashland, MO. Responsibilities: • Supervise and coordinate all culinary activities, • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage kitchen personnel, • Create and adjust staff schedules to meet restaurant needs, • 5+ years of experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detail, • Serve Safe Manager Certified

Job Description We are seeking a hands-on, high-energy General Manager to lead a full-service, scratch-kitchen restaurant in a high-growth environment. This is a build, lead, and elevate opportunity for an operator who thrives in accountability, culture building, and performance-driven results. COMPENSATION • Base Salary: ~$75,000, • Bonus Potential: ~$20,000, • Profit sharing tied to KPI performance (labor, COGS, revenue, guest experience), • Leawood, Kansas area THE ROLE This is a true operational leadership position, not a desk job. The right candidate will be fully engaged on the floor, setting the tone for service, standards, and team execution. You will be responsible for: • Leading FOH + BOH operations daily, • Driving revenue, profitability, and operational efficiency, • Building, training, and retaining strong teams, • Maintaining high standards of service, cleanliness, and consistency, • Managing P&L with strong focus on labor and COGS, • Creating a culture of accountability and hospitality excellence WHAT WE’RE LOOKING FOR • Full-service restaurant leadership experience (scratch kitchen preferred), • Strong financial acumen (P&L, labor, cost controls), • Hands-on operator with an owner/operator mindset, • Proven ability to lead and develop FOH/BOH teams, • Experience managing high-volume units ($4M–$5M+), • Strong execution standards and attention to detail, • Ability to thrive in performance-based, KPI-driven environments IDEAL PROFILE The strongest candidates will: • Lead from the floor, not the office, • Be comfortable stepping into any role when needed, • Drive team accountability and consistency, • Have a track record of improving operations and performance, • Thrive in fast-paced, guest-focused environmentsCompany DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description We are seeking a Restaurant Assistant Manager to join our team! You will be responsible for providing customers with a memorable dining experience. Responsibilities: • Supervise and coordinate all culinary activities, • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage kitchen personnel, • Create and adjust staff schedules to meet restaurant needs, • 5+ years of experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detail, • Serve Safe Manager Certified

Job Description Hot KC concept is growing! The Restaurant Service and Bar Manager oversee a large team of 50-100 staff members in a casual dining setting. This role focuses on driving sales growth, enhancing customer satisfaction, improving operational efficiency, and fostering staff development. The manager handles all daily restaurant and bar operations, including staff management, quality assurance, and coordinating occasional catering activities, reporting directly to the General Manager. Responsibilities • Manage and supervise restaurant and bar staff, including hiring, onboarding, and training, • Ensure high-quality customer service that meets or exceeds expectations, • Control inventory and manage vendor relationships, • Maintain scheduling and staffing levels to optimize operations, • Oversee budget management and sales tracking to meet financial goals, • Implement quality assurance and compliance protocols, • Coordinate marketing efforts and promotional activities, • Manage facility maintenance and occasional catering operations Preferred Qualifications • Minimum of 2 years’ experience in restaurant managementCompany DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job Description NOW HIRING FOR A NEW RESTAURNT OPENING Position Overview: With limited supervision, the Service/Bar Manager is responsible for the daily operations of the front of house functions at Firebirds Wood Fired Grill including appearance, guest experience, leadership of team members, scheduling of front of house positions, and effective communication with General Manager. Our Service/Bar Manager is accountable for ensuring extraordinary experiences through hospitality. Our Service/Bar Managers are responsible for executing quality and value in all steps of service, whether it be food execution, guest relations, or level of service. Our Service/Bar Managers play an active role in the dining room and are critical team members to ensuring extraordinary experiences for all our stakeholders. What we expect of you: • Engages with the team members and the guests, • Maintains a strong presence in the dining room, bar, and front door in order to ensure the guests are well taken care of and steps of service are being executed, • Oversees learning and development of hourly team, • Organizes scheduling for front of house team members, • Responsible for team development by interviewing and hiring front of house team members to maintain staffing goals, • Manages bar inventory and ordering, • Conducts inventory of wine, liquor, and beer bi-weekly in a team effort, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • Minimum 2 years high volume, full-service restaurant experience, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized, motivated, and dependable Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 69 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 69 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description Restaurant Service Managers and Kitchen Managers oversee daily operations in full-service restaurants, ensuring high standards of quality, customer satisfaction, and efficient team performance. They manage a large team of 31+ employees, coordinating staff schedules, maintaining inventory, and enforcing health and safety standards while utilizing scheduling software to streamline workflow. This role offers growth opportunities to advance to General Manager or specialize in Culinary Management. Responsibilities • Supervise and lead a large team of restaurant and kitchen staff, • Deliver exceptional customer service and resolve guest issues, • Manage inventory and order supplies to maintain stock levels, • Create and manage staff schedules using scheduling software, • Oversee quality control to ensure high product and service standards, • Train and develop employees to improve performance and skills, • Ensure compliance with health, safety, and sanitation regulations, • Manage operating budgets and control costs effectively, • Provide clear team leadership and foster a positive work environment Preferred Qualifications • 2+ years experience in restaurant or kitchen management, • Knowledge of Food Safety Management protocols, • Strong customer service and communication skills, • Experience with inventory control and staff scheduling, • Budgeting and financial management capabilities, • Effective team leadership and time management skillsCompany DescriptionSince 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Job Description Restaurant District Manager – Fast Food Location: StL and IL Market Job Type: Full-Time Salary: $80,000 – $120,000 per year (depending on experience) Benefits: Health insurance, paid time off, performance bonuses, mileage reimbursement, employee discounts Job Summary We are seeking a results-driven District Manager to oversee multiple fast food restaurant locations within an assigned region. The District Manager will be responsible for driving sales, maintaining operational excellence, developing restaurant managers, and ensuring each location meets company standards for service, food quality, and profitability. Key Responsibilities • Oversee operations for 5–10 restaurant locations within the district, • Hire, train, and develop Restaurant General Managers and management teams, • Monitor restaurant performance including sales, labor, and food cost, • Ensure all locations follow brand standards, food safety, and cleanliness policies, • Conduct regular store visits, audits, and performance reviews, • Develop strategies to increase revenue and improve operational efficiency, • Support restaurants during high-volume periods and operational challenges, • Analyze financial reports and implement improvement plans, • Foster a positive team culture and high employee engagement Qualifications • 5+ years of restaurant management experience, with multi-unit leadership preferred, • Strong leadership and coaching skills, • Proven ability to drive sales and manage operational performance, • Experience managing budgets, labor costs, and inventory control, • Excellent communication, organization, and problem-solving abilities, • Ability to travel regularly between restaurant locations, • Bachelor’s degree in Business, Hospitality, or related field preferred Key Skills • Multi-unit operations management, • Team leadership and development, • Financial and performance analysis, • Strategic planning, • Customer service excellence, • Conflict resolution and decision-making Why Join Us? • Competitive salary and performance-based bonuses, • Opportunity to lead and grow multiple restaurant teams, • Career advancement within a growing organization, • Dynamic and fast-paced work environment Company DescriptionRecruiting Plus, LLC , a company with over 37 years of restaurant operations and recruiting experience, has partnered with many national chains to recruit talented Restaurant Managers for them at all levels of the organization. Many of those chains don't advertise for these critical positions. No fees involved for us to get you an introduction into these outstanding restaurant companies. We specialize in connecting the appropriate candidate with the best available position. We are currently recruiting General Managers, Assistant General Managers, Restaurant Managers, Fast Track General Managers, and Culinary Managers in many markets across the country.Recruiting Plus, LLC , a company with over 37 years of restaurant operations and recruiting experience, has partnered with many national chains to recruit talented Restaurant Managers for them at all levels of the organization. Many of those chains don't advertise for these critical positions. No fees involved for us to get you an introduction into these outstanding restaurant companies. We specialize in connecting the appropriate candidate with the best available position. We are currently recruiting General Managers, Assistant General Managers, Restaurant Managers, Fast Track General Managers, and Culinary Managers in many markets across the country.

Job Description The General Manager will be responsible for overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. A General Manager must have a strong commitment to guest satisfaction and exhibit Denny’s Core Values when interacting with others. Responsibilities: Willingness to assist others without being asked. • All other tasks and duties as assigned. Qualifications: • Food Safety Manager Certification., • Must possess basic math skill (add, subtract, multiply, divide)., • Places a value on diversity and shows respect for others., • Proven ability to problem solve and handle high stress situations., • Must have reliable transportation Physical requirements • Ability to lift a tray weighing up to 25 lbs., • Bending, stooping, reaching, lifting and grasping., • Must be able to work with all Denny’s menu products., • Ability to work with potentially hazardous chemicals., • Must have sufficient mobility to move and operate in confined work area., • Must be able to work inside and outside the restaurant., • Must be able to observe staff and all aspects of restaurant operations., • Must be able to stand and walk during an 8 to 10 hour shift.

Job Description About the Team We live for the day when ACE is the employer, franchisor and brand of choice. We strive to create genuine and lasting relationships where everyone connects, contributes and thrives. We are looking for bright, kind and goal-oriented people to join our team and help us achieve our vision. About the Role The Regional Manager is responsible for leadership, management, top-line sales growth and achievement of operational excellence for assigned franchisees. Ensures ACE franchisees comply with food safety requirements, ACE standards and retailer requirements, while delivering excellent service. You'll be excited about this opportunity because you will... • Lead efforts to grow top-line sales through focusing on same store sales increases, increasing the sale of raw materials (through contract compliance efforts), training and coaching franchisees on proper product mix and product display and proper sampling procedures for an assigned region., • Conduct store visits with the purpose of ensuring contract compliance including but not limited to purchasing raw materials from the Company and optimizing the display case., • Ensure ACE products are visually appealing and that sampling is done to promote sales., • Develop strong working relationships with our retail partners to ensure that ACE remains the brand of choice., • Ensure government regulations and licensing requirements are met, i.e. – business licenses, food handler certificates and health permits, to ensure sales continue., • Investigate and resolve any non-compliance issues., • Conduct research on competitor's development and retail price trends., • Provide training to new and existing chefs on current products and procedures as needed., • Establish high standards of performance for yourself and others., • Lead “best in class” behaviors with a focus on operational excellence, customer service, food safety and quality assurance., • Manage time and multiple priorities effectively, with strong attention to detail., • Experience rolling sushi, a must-have, • A Bachelor’s Degree in culinary, hospitality or a related field preferred, • Minimum 5 years’ experience leading and managing direct reports, • Minimum 3 years’ experience in managing multi-unit operations in restaurant, quick service or retail food environment, • Proven ability to direct, coach and train others, • Comprehensive knowledge of food safety/HACCP principals, • Sushi chef, Asian food concept experience preferred, • ServSafe® Food Protection Manager Certification, • Strong computer skills in Microsoft Office Suite (Word, Excel, PowerPoint) · Are a successful, fast-growing company with a start-up work vibe. · Offer competitive salaries and comprehensive health benefits. · Are forward-thinking, redefining our business for the next generation. · Are passionate about our employees, our franchisees, their employees and consumers—we live and breathe the Customer Experience. · Have a leadership team that wants to do the right thing and is open to new ideas. Our Company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Job Type: Full-time Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Flexible schedule, • Flexible spending account, • Health insurance, • Health savings account, • Life insurance, • Paid time off, • Retirement plan, • Vision insurance Application Question(s): • Computer experience using Microsoft excel, word Education: • High school or equivalent (Preferred) Experience: • Sushi rolling: 3 years (Required) License/Certification: • ServSafe Food Protection Manager certification (Required) Willingness to travel: • 100% (Preferred) Work Location: On the road

Job Description STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: * Demonstrate the Golden Rule * Have a competitive spirit and desire to win * A track record of proven leadership * Possess high character and high competence * Desire to improve the lives of others US: * Desire to improve the lives of employees, customers, franchisees * Committed to you and your successful journey * We place trust above all else. This builds loyalty. * Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer. * Desire to lead and dominate the premium burger segment of the restaurant industry * Our pace is fast, focused, and effective. STEAK N SHAKE MANAGER DESCRIPTION: The Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! BENEFITS: * 401(k) * Dental insurance * Disability insurance * Employee discount * Health insurance * Life insurance * Paid time off * Paid training * Vision insurance * Bonus Program * Employee Assistance Program * Associate Emergency Foundation Qualifications * US work authorization (Required) * High school or equivalent (Preferred) * Driver's License (Required) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

Job Description Now hiring an experienced Bartender at Charlie Gitto's, a locally loved Italian restaurant in St. Louis, MO. Earn $10/hour plus strong tips behind a busy bar with great regulars, classic cocktails, and a solid wine program. Apply today and start this week. About the Role: As a Bartender at Charlie Gitto's, you'll run the bar like it's your own — crafting cocktails, pouring wine, taking care of bar guests, and supporting servers with drink tickets through a busy service. You'll be a face of the restaurant for our regulars and a key part of the energy that makes Charlie Gitto's feel like home. What We're Looking For: We need a Bartender who blends speed, accuracy, and genuine hospitality. Our ideal candidate is someone who: • Has prior bartending experience (high-volume or restaurant bar preferred), • Knows classic cocktails cold and can build a solid drink list from memory, • Has working knowledge of wine, beer, and spirits — especially Italian varietals, • Moves efficiently behind the bar without sacrificing quality or guest connection, • Reads guests well and creates the kind of atmosphere people want to come back to, • Crafting cocktails, pouring wine and beer, and serving guests at the bar, • Taking food and drink orders from bar guests and delivering attentive service, • Managing service well tickets accurately and keeping pace with the floor, • Maintaining a clean, organized, and fully stocked bar throughout the shift, • Checking IDs and serving alcohol responsibly per Missouri law, • Handling cash and card transactions accurately, • Opening, closing, and side work — including stocking, restocking, and inventory, • Prior bartending experience preferred (restaurant or high-volume bar a plus), • Strong knowledge of classic cocktails, wine, beer, and spirits, • Must be at least 21 years old (per Missouri law to serve alcohol), • Excellent communication, multitasking, and cash-handling skills, • Ability to stand for extended periods and lift up to 50 lbs (kegs, cases, ice), • Availability to work evenings, weekends, and holidays, • Competitive pay: $10/hour + strong tips, • Flexible part-time and full-time scheduling, • A loyal regular following and steady volume, • Ongoing training in wine, spirits, and Italian cuisine, • Clear path to lead bartender or bar manager roles Apply Now If you've got bar experience and love taking care of guests, we'd love to meet you. Apply today to join the Charlie Gitto's team.