Restaurant manager jobs in Charlotte, North Carolina - Page 5Create job alerts

Tar Heel Capital believes the manager of a well run restaurant is a well paid manager. If you are looking for an exciting career in restaurant management and would like that career with a growing and stable company, then come join our team, where new managers go through an extensive 10-12 week train

What You'll Do As An Assistant Manager:. Founded in Glendale, California, we are now the largest family-owned American Chinese Restaurant concept in America. Additionally, Panda Restaurant Group, Inc.

This includes travel to certain restaurants for extended periods of time, to assist with manager coverage during transitions as well as during restaurant openings. You will lead all front-of-house operations, providing insight and guidance to every member of the team, working closely with the assist

Work experience as a catering manager, restaurant manager or similar role. The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The G

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations.The RGM has overall responsibility for managing the daily operations of a single restaurant.The RGM operates under the direction of the District Manager and directly manage

A Restaurant Assistant Manager is responsible for providing hands-on support and guidance for the restaurant operations. The essential duties and responsibilities of a Restaurant Assistant Manager include, but are not limited to, the following:. Reports all Employee relations issues to the General M

Job Description Modern Construction Services specializes in the renovation and commercial construction of warehouses, distribution centers, retail, business offices, restaurant, and healthcare related properties. We’re looking for a Traveling Construction Superintendent to join our team and take charge of projects across the U.S. In this role, you’ll partner closely with Project Managers to lead commercial construction projects, ensuring they’re delivered on time, on budget, and up to spec. You’ll be the boots on the ground, providing leadership, solving problems, and getting your hands dirty when needed. This role involves significant travel to various site locations within the United States. $75,000 - 120,000 annual salary, depending upon experience. This salary range reflects a scale from a competent early-career superintendent to a highly experienced, leadership-level superintendent who adds strategic value to the organization. In addition to the base salary, the position offers a quarterly bonus incentive program and annual profit sharing. This position can be filled as direct hire (W2) or as contract (1099). The ideal candidate will be an individual who thrives in dynamic environments and enjoys seeing projects come to life across the country. Responsibilities: • Organize daily activities based on priorities and plans, making necessary adjustments in response to weather changes, supply arrivals, and personnel shifts., • Oversee the on-site construction team, tackle any challenges that arise, and offer hands-on support and expertise to keep the project on schedule., • Swiftly and amicably resolve any conflicts or miscommunications that may occur on-site., • Uphold and promote high-quality standards throughout the project., • Actively identify any discrepancies in construction progress and communicate these to the project team, collaborating for a timely resolution., • Facilitate daily safety meetings, stressing the importance of safe tool, machinery, and equipment usage, which includes providing training on safety gear, helmets, and compliant work practices as per OSHA standards and company policies., • Keep a daily log of activities on the job site and submit it regularly., • Recognize work areas that fall outside the scope of subcontracts and assist the Project Manager in generating accurate change orders., • Foster and maintain strong relationships with subcontractors and contractors alike., • Monitor subcontractor compliance with agreed scopes of work, issuing notices of non-compliance when necessary., • Ensure the job site is kept clean and organized at all times., • Identify and complete any punch list items efficiently., • In-depth understanding of the construction process, safety protocols, and industry best practices related to job sites., • Practical experience across various trades, including but not limited to drywall installation, carpentry, and painting., • Proven ability to work autonomously with minimal supervision., • Ability to interpret and build according to drawings, specifications, and other documents across multiple construction divisions., • Understanding of the full project lifecycle, including estimating project costs, preparing competitive bids, and managing procurement processes to ensure timely and cost-effective delivery of materials and subcontractor services., • Regular use of project management software is essential, including programs like Procore, Bluebeam, JobTread, MS Outlook, SharePoint, Excel, and Word., • Exceptional written and verbal communication skills complemented by strong interpersonal abilities., • Fluency in English (both written and spoken) is required; bilingual proficiency in Spanish is an added advantage., • A minimum of 5 years of experience in the commercial construction sector is necessary., • At least 3 years of experience as a construction foreman is required., • Experience of 2+ years with Procore is highly preferred., • Live-site experience is strongly desirable., • OSHA 30 Certification is strongly preferred., • High School Diploma Required., • Diploma or Certificate in a trade preferred. Physical Demands: Must possess the physical mobility to work in field and office settings and use standard office equipment, including a computer, cell phone, and tablet; and to operate a motor vehicle and travel to various job and meeting sites. Benefits • Quarterly bonus incentive plan, contingent upon meeting a quarterly performance goal., • Annual profit sharing., • Use of a company vehicle for work-related travel or mileage reimbursement for personal vehicle use., • Per Diem and lodging provided during extensive travel., • Annual profit sharing., • Medical, vision, and dental., • Flexible Spending Account (FSA), Health Saving Account (HSA)., • Employer-paid Basic Term Life Insurance, Short- and Long-term disability insurance., • Voluntary supplemental life insurance., • 401(k)

Job Description POSITION: Traveling Superintendent DEPARTMENT: Construction REPRTS TO: General Superintendent and President LOCATION: Traveling USA COMPANY OVERVIEW: Loberg Construction, a commercial general contractor, has been a family-owned business since 1972, and is built on the foundational values of loyalty, honesty, and hard work. Our culture is driven by our core values of Communication, Commitment, Quality, Proactivity, and Teamwork. We believe our employees are the driving force behind our success, and relationships are the cornerstone of everything we do—from the projects we build to the careers we develop. Loberg has been named one of Chicago's Best & Brightest Companies to Work For every year since 2018 and recognized nationally every year starting in 2020. Additionally, Loberg is proud to be among Crain's Chicago Best Places to Work (Top 100) repeatedly since 2022. We are dedicated to fostering a collaborative environment where innovation thrives, and relationships with clients and partners are built to last. POSITION OBJECTIVE: The Traveling Superintendent is responsible for supervising the field construction of projects, ensuring completion within schedule, and to a quality that meets or exceeds client expectations. The Superintendent oversees all trades and daily project activities, ensuring effective communication and coordination with design professionals, consultants, and clients. The Superintendent also directs all subcontractors and construction personnel to ensure safe and efficient project execution, adhering to the contract, budget, and schedule. TRAVELING SUPERINTENDENT KEY RESPONSIBILITIES PRE-CONSTRUCTION • Review drawings, specifications, and subcontractor scopes of work, • Execute project start-up tasks, • Advise the Project Manager of any significant impacts on the project schedule, • Work with the Project Team to monitor job progress and costs, including Time and Material work, • Daily Job site Progress Reporting:, • Ensure logs are completed accurately along with daily progress photos, • Verify the accuracy of drawing plan measurements of floors, walls, ceilings, etc., • Establish effective working relationships with the Owner, Owner's Rep, Building Manager, Building Engineer, foremen, and subcontractors, • Chair weekly project construction meetings to discuss project progress and weekly work plans with subcontractors, • Ensures that the site is clean, organized, and meets all safety standards, • Continually enforce safety policies and procedures, including PPE, fall enforcement, etc., • Actively enforce building regulations related to noise, elevator use, security, and tenant safety REQUIRED: • High School Diploma or GED, • Minimum of 5 years (preferably 10 years) of project supervision experience in commercial, restaurant, retail, healthcare and/or industrial construction environments, • Extensive knowledge of scheduling, cost control, and safety procedures, • OSHA 30-Hour Certification Loberg Traveling Superintendents receive the following benefits: • Competitive Compensation with consistent pay increases and bonuses, • Premier Insurance (Medical, Dental, Vision, Life, Short Term & Long-Term Disability), • HSA with Company contributions, • 401K Match, • Profit Sharing, • Competitive PTO package with increased benefits after three years and the ability to roll over up to 40 hours

ASSISTANT MANAGER Carrols LLC is the largest Burger King Franchise. We own and operate over 800 Burger King Restaurants. ADVANCEMENT OPPORTUNITY! If you're ready for a job that sizzles with potential, you're ready for Burger King! While managing a million-plus dollar-a-year restaurant, you will dev

Job Description Ready to apply those retail/restaurant/hospitality skills toward a rewarding and long-term career? We offer a structured 40-hour schedule, full benefits, great starting pay, plus uncapped commission averaging $15k-$25k on top! ZERO industry experience required, we'll teach you everything you need to know! As a sales consultant, you are the face of the property and are responsible for building relationships to drive sales and increase retention. What you get: • 40hrs/week guaranteed - weekend availability required, all major holidays off., • Competitive Base pay determined by skillset and experience, plus an uncapped bonus., • Performance-based career growth, including but not limited to: Sales Manager, General Manager, and Regional Trainer., • Medical, dental, vision, and life insurance - individual medical benefits paid for by the company 100% after 3 years!, • 401(k) program with company match., • Paid Vacation & Paid Personal/Sick days, • Top performers with a proven track record in selling and exceeding metrics/KPIs., • Someone who enjoys selling and exceeding sales metrics., • 2-4 years in retail, restaurant, hospitality, or similar industries., • Open to direct feedback, resilient and solution-oriented., • Meet and exceed monthly and weekly sales targets, metrics and KPIs, • Use our sales process to build rapport to increase retention, • Execute Lead generation to convert phone and email leads into in person appointments, • Overcome objections to close the sale, • Use hard closing, upselling and cross selling techniques to turn a no into a yes Company Culture – Reward and Recognition: • Wish Lists – Every associate puts together a list of items you want but may not need. Some examples include designer handbags, NFL tickets, all-inclusive vacations, and many more!, • Bi-annual awards Ceremonies recognizing top-performing associates across the company, from maintenance to regional managers., • Partnership – Promotions are based on excellence, and earning an equity stake in the business is projected to be worth more than $1 million in 20 years.

Job Description Are you looking for an opportunity and growth in your hospitality career? Look no further! Here at Tupelo Honey, we believe "The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love so much. We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment. HONEY POT BENEFITS • Fair Start Wage, • Industry-leading employee and family health care offerings, • Wellness, Tuition and Transportation Reimbursements, • Accrual of Paid Time Off from date of hire, • Paid Parental Leave, • Life, Dental, and Disability benefit options, • Pet Insurance, • Fast-growth company with advancement opportunities ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES • Treat all guests as valued., • Execute all directives from management throughout shift., • Own the requirement of a clean and efficient dining area, including: bringing food to tables, cleaning tables, assisting servers with guest inquiries and taking/preparing drink orders., • Create a warm and welcoming gathering environment that is clean and comfortable for our guests, including: clean waiting areas, clean restroom facilities, clean expo stations, clean and well-maintained floors, and clean exterior and patio areas., • A cultural champion capable of building morale and teamwork, willing to do all tasks as designed by manager on duty., • Drive standards and works to ensure each shift is efficient and focused on creating the ultimate guest experience., • Clear tables after guests. Take tableware to dishroom and place silverware, dishes, glassware, etc. in appropriate areas for washing., • Between seatings promptly clean table tops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. Communicate with other employees while resetting tables in order to keep seating new tables quickly and efficiently., • Respond appropriately to guest requests. Communicate guest requests to server as needed., • Communicate with server and hostess to assure efficient seating, table utilization and customer service., • Deliver food as needed throughout the shift., • Keep beer, wine, liquor and beverages stocked during and after service., • Thank guests as they are leaving. QUALIFICATIONS • Previous restaurant experience preferred, but not required., • Must be 16 years of age or older., • Be able to communicate and understand the predominant language(s) of our guests., • Be able to work in a standing position for long periods of time (up to 8 hours)., • Be able to safely lift and easily maneuver plates of food, glass racks and ice buckets frequently weighing up to 40 pounds., • Be able to function at an exceptional standard in a high volume environment. REQUIREMENTS • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Must have schedule flexibility to cover all meal periods as needed., • Must be able to move and process information quickly. By providing my phone number in connection with my job application through this website, I authorize Tupelo Honey and its service providers and affiliates to contact me by text at my number using automated dialing technology for informational purposes related to my application and potential employment with Tupelo Honey. Message and data rates may apply. Message frequency varies. To opt-out at any time reply, “Stop.” This consent is not required to obtain any good or service from Tupelo Honey or to apply for a job. You agree to these terms: and this privacy policy: Opting into the text program is not a condition to apply. If you do not wish to receive text messages related to your job application and potential employment with Tupelo Honey, you may submit your application via email: . We use eVerify to confirm U.S. Employment eligibility.

Job Description Who is Foodbuy? We are the industry leader in procurement and supply chain solutions. We are the subsidiary to the 6th largest company in the world (Compass Group PLC), yet Foodbuy has the feel of a small entrepreneurial Company. We pride ourselves on our ability to source and provide a variety of products and services that help our customers more easily, and cost effectively, run their businesses. We work with clients in the Hospitality, Restaurant, Healthcare, Education, Entertainment, and Gaming industries, and of course we support Compass Group-- which is the world’s largest contract food and support services provider. Why Foodbuy? We care about our associates, our clients, and our community. We think big, encourage innovation and debate, and seek out game changers. Our benefits and PTO offerings are strong. Our compensation packages are competitive. And we are constantly growing, and we want our associates’ careers to grow along with us. We have an open and modern work environment, believe in flexibility, and promote a collaborative open door environment. Additionally, we follow a value system called People FIRST, which stands for Flexibility, Inclusion, Results, Sustainability and Transparency. People FIRST is the foundation for everything we do at Foodbuy. It is how we connect and interact with our clients, business partners and fellow associates. Job Summary: The CSM Manager of Culinary Services oversees the Culinary Specialist in their listed job duties and tasks. This position reports up to the Director of Culinary Development. The CSM Manager of Culinary Services’ overall responsibilities are to maintain and grow customer engagement, increase product compliance, and aid in growing our customer base all while being an exemplary example of CSM. This position is also directly responsible for CSM’s SES, ancillary programs and handles the Culinary Department’s needs for reporting. Responsibilities: • Conduct product cuttings to present product conversion opportunities to CSM Members., • Work with outside reporting to analyze customer purchases and align to compliant products addressing any culinary requirements., • Administer appropriate compliance reports with targeted CSM customers., • Evaluate taste testing (food cutting) results for implementation and financial measurement documentation., • Ensures proper documents are prepared ahead of business meetings and/or product cuttings i.e. nutritionals, opportunity reports, etc., • Maintain documentation of product cuttings, such as complaints received or investigation outcomes., • Compile results of conversion cutting and communicate to CSM customer, Senior Management, and Manufacturer., • Discuss emerging compliance issues with management or employees., • Keep informed regarding pending industry changes, trends, and best practices and assess the potential impact of these changes on compliance outcomes., • Target and evaluate new products and manufacturers that would be aligned to CSM., • Culinary Support to CSM Customers (Menu Review/Consulting/Etc), • Menu and Product Development with CSM Customers and Prospects, • Review prospect usage reports and align their purchases to products with a CSM manufacturer agreements., • Research and partake in events that are important to our customers, i.e. NACUFS, NRA, etc, • Aid in on-boarding and promoting ordering platform with Sysco Corporation – “Sysco Shop”, • Aids in on-boarding and promoting menuing and production system., • Completes training within skill set and certifications, i.e. Serv-Safe, knife skills, trends, R&D, etc, • Acts as consultant and “sounding board” for CSM customer base, • Support sales staff, • Aids in Supporting Direct Supplier relationships and overall salesQualifications:, • B.S. Degree in Culinary Arts, Food Services, Management or related Field and/or Experience, • Knowledge of Executive Chef responsibilities, systems and procedures, • Proficiency in MS Office (MS Excel and MS Outlook, in particular), • Hands on experience with product cutting, • Excellent time management skills and ability to multi-task and prioritize work, • Attention to detail and problem-solving skills, • Excellent written and verbal communication skills, • Strong organizational and planning skills in a fast-paced environment, • A creative mind with an ability to suggest improvements, • Ability to work independently without supervision Foodbuy is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Foodbuy maintains a drug-free workplace. Associates at Foodbuy are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Req ID: 1476832 Foodbuy Erin Gregory [[req_classification]]

Job Description Excited about the opportunity to become the Assistant Store Manager at Big Dave's Cheesesteaks in Charlotte, North Carolina? • Come aboard to help ensure the smooth operation of our store and deliver outstanding customer service., • Enjoy a competitive salary of $50,000 with additional bonuses, paving the way for career growth within the restaurant industry. Join our team to experience a stimulating work environment that acknowledges and celebrates your commitment! Compensation: $50,000 + Bonus Eligibility Responsibilities: • Ensure high levels of customer satisfaction by providing a welcoming experience at Big Dave's Cheesesteaks in Charlotte, NC., • Exhibit effective leadership and problem-solving skills to contribute to the store's success., • Supervise and lead staff members while upholding standards of excellence and cleanliness., • Collaborate closely with the Store Manager to oversee day-to-day operations smoothly., • Supervise the daily store operations, including managing opening and closing procedures., • Motivate and guide a team of employees through training and feedback., • Address customer complaints promptly and maintain exceptional customer service standards., • Uphold company policies to ensure a safe and productive work environment as an Assistant Store Manager.Qualifications:, • Previous experience working as a store manager or assistant store manager is required for this role., • Strong leadership and management skills are essential qualifications., • Excellent communication and interpersonal skills are a must-have for effective team collaboration., • Knowledge of retail operations and inventory management is a key requirement.About Company Big Dave's Cheesesteaks is a fast-growing restaurant chain featuring West Philly-style cheesesteaks and signature cheesesteak egg rolls. Founded by West Philly native Derrick Hayes. Opening in 2016 out of a 700-square-foot gas station in Atlanta, GA, Big Dave's has grown to multiple locations. The Queen City marks the first restaurant in North Carolina. With numerous company and franchise restaurants in the works, Big Dave's is the place to be. Come join us in spreading a Taste of Philly across the country.

Job Description Kitchen Manager - Applebee’s Applebee’s Neighborhood Grill + Bar/Thrive Restaurant Group is looking for the next Hospitality Manager to join our team and help love people with food in the neighborhoods we serve. We want work to be an experience that encourages you to be your best natural self as you develop your potential, and help others do the same. We hope to inspire you to love hospitality, so that you develop into a people-centered leader equipped with the business knowledge and self-confidence to make a difference in every aspect of your life. We believe that everybody matters, wants to make a difference, and that the experience of work can enrich people and contribute to their flourishing in life. That belief is embodied in our invitation and lived out in our values and mindsets. What's in it for you? • Opportunity for growth and leadership development, • Generous paid time off, • Free shift meals and employee discounts, • Robust health insurance package, some of which are 100% company paid, • 401(k) with an employer matching contribution, • Free & confidential Employee Assistance Program for Managers AND their families, including drastically reduced evaluations and free virtual therapy sessions Background checks required for management level positions only.

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 management position in Charlotte, NC As a restaurant chef, 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, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $80K - $90K Salary, • Great potential for growth, • 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, • Cuban cuisine experience You will: • Have a minimum of 2 years in Restaurants, • 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! Send your resume today to

Job Description Perkins Management is a high energy food service company looking for add to its operations and culinary team. We are looking for someone that can match our energy and join our team as the Food Service Operations Manager of a local client site in Johnson C. Smith, Charlotte, NC. The Food Service Operations Manager is responsible for the front of the house operations. The ideal candidate will have significant contract food service management experience, operations, financial, and exceptional client relations skills. Additionally, Serv Safe Certified, HACCP standards, leadership, staff development, and customer service skills. The Food Service Operations Manager will provide hands-on leadership for the front of the house dining program by providing supervision to talented staff managers, hourly supervisors, and employees. This role will execute the “Perkins Difference” philosophy by providing a consistent high quality dining program with a commitment to continuous improvement of the dining services program. The Operations Director, in conjunction with the Human Resources department, will be responsible for the hiring, training, staffing, and performance management of the staff. KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO • The primary duties for this position include: collaborating in the hiring, development, and retention of a high quality staff with the Food Service Manager., • Supporting the Executive Chef collaboratively in developing innovative menus with appropriate nutritional information., • Champion of “sustainability” for the dining services program., • Responsible for maintaining high standards of sanitation and employee safety., • Responsible for achieving the budgeted goals and targets each week and implementing effective cost control strategies in terms of food and labor., • Responsible for the ongoing training and development of the front-line staff in terms of customer service standards, food safety, and sanitation., • College degree in restaurant/hotel field or equivalent experience, • Must be professional in all forms of business interactions, communications and must present a professional demeanor at all times., • ServSafe Certified ( or must be certified in 90 days of hire)., • Exceptional organizational and computer skills (Microsoft Office) are required sFRHhwpnVK

Job Description About us Suarez Bakery & Barra is a bakery and Cuban-inspired counter service spot in Charlotte's Optimist Hall dealing in pastries, sammies, coffees, and good times. We are looking for an experienced Kitchen Manager to join our team and oversee the day-to-day operations of our kitchen. The ideal candidate will have a strong background in food preparation, kitchen management, and customer service. The Kitchen Manager will be responsible for managing staff, ensuring food safety and quality standards are met, and ensuring that all orders are prepared in a timely manner. The successful candidate will also be responsible for ordering supplies and maintaining inventory. English/Spanish bilingual is preferred. Must be ServSafe certified (or able to become certified) and available mornings and afternoons. Responsibilities: • Manage the kitchen staff and ensure that all tasks are completed in a timely manner., • Ensure that all food safety regulations are followed., • Maintain food quality standards according to company menu consisting of Cuban dishes including pressed sandwiches, rice bowls, and other snacks., • Coordinate bread and dessert deliveries with our Park Road bakery., • Order food, supplies, and equipment as needed., • Monitor food costs and labor costs to ensure that they remain within budget., • Hire and train kitchen staff on proper food handling techniques, safety protocols, and sanitation practices., • Ensure that the kitchen is clean and organized at all times. Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience. About Suárez Bakery: Two Charlotte locations: Suárez Bakery—a dessert-focused scratch bakery in Park Road Shopping Center, and Suárez Bakery & Barra—a sister bakery and Cuban-inspired restaurant at Optimist Hall Learn more about us at . 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 Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines, • Ownership of the food menu including food cost and team to execute it., • Deployment of new menu items and menu rollouts regulatory and compliance requisites., • Product quality and execution of new menu items, • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve., • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs., • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results., • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems, • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams., • The ability to learn quickly and collaborate with others., • Strong understanding of restaurant systems, • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail, • Live within reasonable driving distance to one of our current restaurants Equal Opportunity Employer

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 management position in Charlotte, NC As an Executive chef, 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, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $85K - $95K Salary, • Great potential for growth, • 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! Send your resume today to

Job DescriptionBenefits: We're a tight-knit office with a focus on building strong community connections and enjoying a good work-life balance. Your work stays at the office when you head home for the day, and there's no weekend work required. We were recently named one of the top State Farm agencies in the country, so we're ready to keep growing! Responsibilities include: • Develop leads and close sales, • Turn your existing connections into customers. That restaurant you love? They need insurance! You can turn them into a State Farm customer!, • Schedule appointments, identify customer needs, and educate on relevant products, • Establish and manage customer relationships, • Consistently strive to beat sales goals

Job DescriptionDescription: SUMMIT HOSPITALITY GROUP: OPERATIONS MANAGER JOB DESCRIPTION SUMMARY: The PM Operations Manager for the Hotel Division of Summit Hospitality Group has leadership responsibility for all duties of the front desk operation which includes staff training, inter-department communications, and staff scheduling. The Operations Manager will possess strong communication and people skills and a sense of urgency for resolving guest problems and issues with a friendly manner and ensure that appropriate action(s) are taken to guarantee guest satisfaction. This is a very visible position for which adherence to corporate policies and procedures as well as Franchise Brand standards, is paramount. They must also have F&B experience as they will assist in day to day operations with The Asbury Restaurant. This is a PM Operations manager position. PREREQUISITES/QUALIFICATIONS: • A minimum of 2-5 years of experience with name-brand hotel/restaurant companies, • 2-5 years of progressive management experience preferred, • Service-oriented style with professional presentation and interpersonal skills, • Hotel/Hospitality degree is an asset, • Clear concise, written and verbal communication skills (English), • Proficient in Microsoft & Excel, • High energy, entrepreneurial spirit, motivational leader., • Interest in career progression in hotel/hospitality management roles, • Flexible work schedule, • Able to lift 25 lbs., • Valid Driver’s License, • Personal time/Vacation time, • Insurance benefits, • Quarterly Bonuses Summit Hospitality Group LTD. and its affiliates provide equal employment opportunities to all applicants without regard to an applicant's race, color, sex, religion, disability, national origin, citizenship, veteran status, genetic information, sexual orientation or gender identity, or on the basis of age with respect to persons 18 years or older. Requirements: DUTIES & RESPONSIBILITIES: • The expectations of this position require a 50 hour work week, which includes weekends/evenings (Saturday and/or Sunday). Hours beyond 50 must be approved in advance by your supervisor. This only applies to Associates who are non-exempt, • Responsible for short and long term planning and management of the hotel’s Front Office operations, • Develop and recommend the budget, labor costs plans in collaboration with the AGM & GM of the hotel, • Strict adherence to the approved budget for the hotel operations, • Ensure proper staffing levels for customer service goals, • Maintain guest room inventory, • Coach and counsel employees to reflect Corporate and Brand Service Standards and Procedures, • Perform all tasks of a Front Office staff as needed to facilitate service, • Ops Manager tasks include: Coding invoices, daily deposits, accounts receivables, scheduling, processing/protecting petty cash, and room inspections, • Maintain excellent communications with Housekeeping Department, • Maintain information on prices, rates, special packages, programs, etc., • Investigate, analyze, resolve and report guest complaints in a timely fashion, • Create expectations, lead people, manage processes, and hold people accountable for the agreed upon tasks and responsibilities, • Cover open shifts due to call offs and/or low business levels, • Must be able to work all shift including weekends and evenings, • Capable of developing and training subordinates, • Inspect public areas and ensure proper cleanliness, • Duties are subject to change and additional responsibilities/tasks may be assigned as needed

Job Description Salary Range Commensurate w/Experience: $75k -$110k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign in using the VIP code "BEHINDTHEVINES" to play a game! We are looking for a talented, top-of-your-game General Manager who is singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Business Strategist • Create, present, and adjust both yearly and quarterly operating plans to reflect current sales climate and restaurant performance. • Drive top-line sales performance by delivering stellar experiences, strategic and community partnerships, and leadership throughout the restaurant. • Control costs by managing controllable expenses and creating systems that allow others to successfully manage them. • Ensure proper labor management through accurate sales forecasting and reviewing each department's schedule weekly. • Maintain a safe, well-manicured restaurant, as pristine and organized behind the scenes as it is for the guests. Experience Curator • Partner with the Chef de Cuisine to deliver a scratch culinary menu both for everyday dining and special events as needed. • Ensure quality ingredients are used and recipes executed flawlessly., • Lead the Bar Manager in curating an industry-leading small-batch craft cocktail and Tequila list, along with a best-in-class bar and spirits program. • Partner with FB Experiences and FB Society leaders to imagine new and creative experiences, driving sales both in and out of the Restaurant. • Craft unique dining experiences through service that are two steps ahead and surround guests in rich, sultry, and luxurious comfort. People Champion • Hire, train, and retain the best talent in the industry., • Ensure team members have the knowledge, tools, and resources needed to be successful in their roles. • Execute the Best First Day orientation and onboarding process for all new team members and managers. • Create a smooth, comfortable, and luxurious culture that draws potential new team members in and allows them to be their best at what they do. • Hold the entire team to the highest of standards through fair, consistent coaching, and feedback. Leadership Guru • Develop team to own their Areas of Responsibility (AOR) and set standards of shift performance. • Oversee all AOR distribution and execution, following up, celebrating wins, and redirecting results as needed. • Lead all manager meetings with content including current restaurant sales and financial results, wins, and opportunities for improvement. • Hold regular one-on-ones with each manager to review results and progress about their AORs as well as progress towards long-term professional goals. • Grow internal talent with an 'always ready with the next one' mentality for all positions, supply brand growth with home-grown talent. Minimum Qualifications • 3-5+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • 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/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • 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, • 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, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • 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 the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • 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 TeammatesThe 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.

Job Description District Manager – Wild Wing Cafe Compensation: Up to $90,000 + Bonus About Us: Wild Wing Cafe has been serving hot wings, cold beer, and good times for over three decades. We’re more than a restaurant—we’re a gathering place for communities across the Southeast. With a passion for bold flavors, live music, and exceptional guest service, we’re on a mission to deliver unforgettable experiences every day. The Role: We’re seeking a high-energy, experienced District Manager to oversee multiple Wild Wing Cafe locations. This leader will partner with our General Managers to drive operational excellence, deliver outstanding guest experiences, and achieve strong financial results. You’ll spend up to 75% of your time traveling across the region, ensuring our restaurants live up to the Wild Wing Cafe brand promise. Key Responsibilities: • Lead, coach, and develop General Managers and their teams across multiple locations., • Ensure operational standards, guest satisfaction, and brand consistency in every restaurant., • Drive sales, manage controllables, and deliver profitable results., • Partner with operations and training teams to execute initiatives, rollouts, and new programs., • Analyze P&L statements, labor, and food costs to identify opportunities and implement solutions., • Proven success in multi-unit restaurant management (3+ years preferred)., • Strong leadership and communication skills with the ability to inspire teams., • A data-driven operator who balances metrics with a people-first mindset., • Ability to thrive in a fast-paced, hands-on environment., • Competitive base salary up to $90,000, plus performance-based bonus opportunities., • Comprehensive benefits package.

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job Description Welcome to Blinders Sports Lounge – the ultimate destination for sports enthusiasts. Featuring the largest screen on the East Coast, state-of-the-art sound, an energetic atmosphere, premium food and beverage offerings, and unmatched viewing experiences, we’re more than a sports bar — we’re a game-day event. We're seeking a passionate, driven Assistant General Manager (AGM) to join our leadership team and help deliver next-level guest experiences while supporting day-to-day operations. The Assistant General Manager plays a key role in maintaining high operational standards, ensuring customer satisfaction, and leading a dynamic team. You'll work closely with the General Manager to oversee every aspect of operations, uphold hospitality standards, and drive both guest and team engagement. This is a high-volume, fast-paced environment ideal for a hands-on leader with a love for hospitality and sports. Our Ideal Candidate: • 2-3 years of Management experience in a high-volume bar or restaurant setting, • Passion for hospitality, guest service, and sports culture, • Great with people, excellent communicator, and a strong leader, • Excited about building a brand new to the Charlotte area, • Adaptable, dedicated, and thrives in fast-paced environments We’re excited to build something great together! Responsibilities: • Operations & Leadership • Oversee daily operations of the lounge alongside the GM, • Lead and mentor front-of-house to deliver exceptional guest experiences, • Assist in scheduling, inventory management, and ordering to ensure efficiency and cost control, • Maintain cleanliness, safety, and compliance with health and liquor regulations, • Ensure guests enjoy a seamless, memorable experience, • Resolve guest issues professionally and promptly, • hire, train, and develop team members in accordance with company standards, • Foster a positive and motivating work environment Benefits: • Employee discount, • Health insurance, • Day Shift (Preferred)

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: 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.

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united. • Be Authentic and Humble, • Act with Integrity, • Bring Good Energy, • Achieve as a Team, • Get Extraordinary Results, • Inspire with Hospitality ABOUT THE ASSISTANT GENERAL MANAGER ROLE As an Assistant General Manager your goal is to support the General Manager’s vision of excellence that is team-focused and always innovative. This role directs the creation of sincere and genuine connections while maintaining a positive work environment, delegating and managing the daily functions of the assigned restaurant, and meeting and exceeding company financial goals. TO BE SUCCESSFUL YOU MUST • Ensure excellence in food quality, portioning, speed, and waste control., • Lead daily Taste Plate coaching and follow-up to uphold menu standards., • Oversee catering and off-premise food execution to brand standards., • Maintain kitchen and walk-in organization, ensuring tools and smallwares support flawless execution., • Systems, Processes & Safety, • Maintain food safety and sanitation standards, including health inspections, Steritech audits, and ServSafe certifications., • Coach daily on ordering, pars, prep guides, and chemical/paper product management., • Regularly update prep guides and par levels in alignment with menu changes., • Manage culinary smallwares and equipment inventory and readiness., • Business Acumen & Budget Management, • Own BOH inventory accuracy, food COGs, AvT, and culinary cost analysis., • Enter, audit, and manage invoices, credits, and proper G/L coding., • Partner with the GM on P&L review, cost communication, and coaching to drive financial goals., • Manage relationships with food and beverage vendors to ensure quality, pricing, and service standards., • Monitor supply needs and ensure consistent, accurate ordering and vendor follow-up., • Lead culinary team scheduling, hiring, and development., • Select, staff, and coach Culinary Trainers (CTs) to elevate team performance and growth., • Recognition and rewards for your hard work, • Generous meal benefit program, • Access to Medical, Dental and Vision Benefits, • Mental wellness and life event management program, • Fitness discount program, • Telehealth services, • 401K with company match, • Paid time off and earned paid sick time, • Company provided Holidays off, • Company paid life, accidental, and long-term disability benefits., • Paid Parental Leave up to four weeks when eligible., • Competitive base compensation and potential annual 20% bonus paid quarterly Requirements:, • The position requires 1 year of full-service restaurant Restaurant Manager experience or 3-5 years of a lead or supervisory role in a restaurant. Internal candidates must be in good standing and free of performance issues within a 1-year time-period. Combined work experience and education will be considered in decisions., • Bachelor’s or Associate’s degree in Hospitality, Management, or Business preferred., • Servsafe and Responsible Alcohol Service Certifications are required

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • 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/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • 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, • 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, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • 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 the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • 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 TeammatesThe 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.

Job Description Hotel Front Office Manager - Courtyard by Marriott Charlotte Airport / Billy Graham Parkway. Courtyard by Marriott Charlotte Airport / Billy Graham Parkway is a high volume and fast paced hotel; the Front Office Manager must have the flexibly to work evening shifts ranging from 3:00pm to 2:00 am including weekends and holidays. Our Front Office Manager must lead by example and set a “Can Do” attitude for the team. The ideal candidate will possess above average critical thinking skills. Candidate Experience: Marriott experience is required with a major emphasis on Fosse, GXP, MGS and Marriott training standards as well as some experience in food and beverage. · The responsibilities of a Front Office Manager include, but not limited to: · Providing solid leadership and work side by side with your team during heavy volume periods. · Ensure that all customer service -related tasked are handled accurately and on time to improve the guest experience. · Review Guest Ledger Reports daily and ensure all in-house guest have appropriate payment requirements as outlined by company policy. · Ensure all Guest Voice notifications are addresses and closed within the Marriott required time frame. · Work closely with housekeeping manager to ensure that all rooms are properly recorded in Fosse and discrepant rooms are addressed and resolved. · Assist in the Bistro restaurant whenever needed. · Ensure all associates are in uniform and name tag. · Must hold a valid North Carolina driver license and be willing to drive the hotel shuttle, if needed. · Complete scheduling and stay within budgeted guidelines. · Maintain inventory levels for front desk supplies. · Must be willing to cover open shifts in the event coverage is needed. Courtyard by Marriott – Charlotte Airport/Billy Graham Parkway 321 W. Woodlawn Road Charlotte, NC 28217

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Free uniforms Book Your In -Person Interview if your Meet the qualification. CLICK HERE BOOK YOUR PHONE INTERVIEW TODAY We are a Scratch Kitchen , serving Comfort Food we are looking for experienced line cook with breakfast experience and the ability to cook from a recipe . We are a fast paced order driven kitchen. Duties • Assist in managing daily front-of-house operations to ensure high standards of service and guest satisfaction., • Hire, supervise and train front-of-house staff, fostering a positive team environment., • Oversee shift management, ensuring adequate staffing levels and efficient workflow during peak hours., • Maintain knowledge of menu offerings, including beer, liquor and wine selections, to provide informed recommendations to guests., • Implement budgeting strategies to optimize operational efficiency while maintaining quality service standards., • Utilize Toast POS and other restaurant management systems for order processing and inventory management., • Accurately calculate cost of goods for beer, liquor and wine., • Address customer inquiries or complaints promptly and professionally, enhancing overall guest experience., • Collaborate with kitchen staff to ensure seamless communication between front-of-house and back-of-house operations.Skills, • Strong background in hospitality management with proven experience in restaurant or bar environments., • Excellent customer service skills with the ability to engage effectively with guests., • Proficient in shift management, demonstrating leadership qualities to motivate and guide team members., • Familiarity with budgeting processes and financial oversight within a restaurant setting., • Experience using Toast POS or similar point-of-sale systems is highly desirable., • Strong organizational skills with attention to detail in managing multiple tasks simultaneously., • Ability to work collaboratively within a team while also taking initiative when necessary

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Develop short and long-term goals and KPIs for the restaurant, • Hire, train, and manage employees and conduct periodic performance reviews, • Lead team in providing exceptional customer service, • Create and maintain a food and beverage budget, • Adhere to all health and safety rules and regulations, • Provide sales and productivity reports to upper management, • High school diploma/GED, • Previous restaurant management experience, • Familiarity with Microsoft Office, restaurant management software, and POS software, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills, • Strong communication and problem-solving skills

Job Description General Manager in Training At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: In the role of GMIT you will gain hands-on experience in a progressively defined program to evolve your supervisory experience, business acumen, and overall ability to independently lead a restaurant operation. Throughout your time as a GMIT, you will be expected to learn and master the following competency-based leadership and operational skills including but not limited to: Putting Customers First, Adapting to Change, Fostering Collaboration, Achieving Results, Developing Yourself & Others. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: 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.

Job Description **Currently offering a sign-on bonus of $1,000 after 90 days Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-24 per hour Interview Process 15‑min fit call → Video interview → Bench Test, cook a meal (Reimbursement) → Full Day Stage (Paid) Supplemental pay types: • Client referral bonus, • Chef job referral bonus, • Paid training, • Overtime pay Schedule: • Day shift, • Culinary Experience: 1 year (Required), • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance, • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing

Job Description Summary: 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.

Job Description Snooze – Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Head Chef Role at Snooze As a Snooze Head Chef, you are responsible for ensuring the highest quality of food and standards in and out of the Heart of House (kitchen or BOH). Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. While your main objectives revolve around the kitchen, you will collaborate closely with the Front of House to ensure a seamless flow of service, address guest feedback, and assist with opening and closing duties in the Front of House. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • Competitive quarterly operational performance bonus, • Additional competitive yearly bonus for incredible P&L management, • Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development, • No late nights—you’ll be home by dinner time every night!, • $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly), • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities, • Unlimited dance parties! The Position Specifics * Use efficient and effective time management to aid in the overall creation of a happy kitchen that serves the best Snooze food every day. • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Maintain quality standards according to the guidelines of Snooze Food and Beverage, ensuring the best possible product goes in and out of the kitchen doors., • Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Conduct regular tastings to maintain consistency and address any issues promptly., • Achieve Snooze objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training Snoozers and providing a positive, productive working environment., • Maintain Snooze’s standards for exceptional guest experience and satisfaction with the ability to lead guest recovery in the event issues arise on shift., • Assist the General Manager and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching hourly Snoozers as appropriate., • Ensure the proper training of all Snoozers in safety and sanitation practices, equipment operation and proper kitchen tool usage., • Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans., • Control food, beverage, and dry goods cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts., • Control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management., • Lead the instruction and training of Snooze’s basic safety and sanitation procedures and guidelines to all staff., • Identify and recruit outstanding talent by conducting effective and fair interviews to elevate and build Snooze’s team of hourly talent., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Support with opening and closing procedures of the Front of House and Heart of House following Snooze’s “Open to Close” guidelines., • Create a fun, safe and rewarding work environment for all Snoozers. Is this the role for you? Head Chefs at Snooze... • Must be 21 years of age and be authorized to work in the United States., • Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience., • Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area., • Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let’s talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description Ewing-Dunn, Incorporated is a leading concessionaire in the Charlotte Douglas International Airport in Charlotte, North Carolina. Committed to delivering a memorable customer service experience, Ewing-Dunn delivers a variety of refreshing food options for travelers in their various brands including Auntie Anne's Pretzels, La Madeleine's and Cinnabon. They are currently seeking talented, high energy, customer service-focused people to join their team as Hourly Shift Managers. Successful candidates must be at least 18 years of age, have one to two years restaurant supervisory experience, be able to pass a federal background check, have the ability to lift 25 to 30 lbs., stand for extended periods of time, and have reliable transportation. Shift Managers should have proven organizational skills, flexible to working opening and/or closing shifts, and be successful at positively motivating crew members for results. Multi-unit and pastry/coffee experience is a plus. Hourly Shift Manager responsibilities include but are not limited to the following: • Facilitating the successful open and close of restaurant operations, • Scheduling, • Maintaining all required logs and/or recordkeeping, • Handle or assist in resolving customer concerns, • Maintaining restaurant cleanliness and compliance with Health and Food Safety and Sanitization Standards, • Adherence to cash handling procedures, • Completion of cash and credit card transactions as necessary, • Product replenishment, • Responsiveness to customer and business needs, • Other duties as assigned *Ewing-Dunn employees enjoy discounted meals at Ewing-Dunn operated brands and discounts at other airport retail and food/beverage establishments where offered. Work Remotely Benefits: • 401(k), • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Paid trainingCompany DescriptionEwing-Dunn has been established for 40 years. We are a food and beverage company located inside the Charlotte Douglas airport. We manage Auntie Anne's, Cinnabon and La Madeleine's which is a French Bistro.Ewing-Dunn has been established for 40 years. We are a food and beverage company located inside the Charlotte Douglas airport. We manage Auntie Anne's, Cinnabon and La Madeleine's which is a French Bistro.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • 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/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • 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, • 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, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • 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 the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • 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 TeammatesThe 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.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • 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/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • 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, • 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, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • 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 the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • 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 TeammatesThe 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.

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job Description General Manager in Training 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., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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 is 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 Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • 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 As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionRestaurant General Manager – Wild Wing Cafe (Aiken, SC) Opening January 2026 Wild Wing Cafe is expanding in the Aiken, SC area, and we are seeking a dedicated and experienced Restaurant General Manager to join our team. The General Manager brings the culture of Hot Wings, Cold Beer, and Good Times to life by creating a welcoming environment for guests and a motivating workplace for staff. This role is responsible for delivering memorable dining experiences while overseeing all aspects of daily restaurant operations, including guest service, staff leadership, inventory management, financial performance, and community engagement. As the business leader of the restaurant, the General Manager manages both revenue growth and cost control, ensuring strong performance against profit and loss objectives. Working in close partnership with the executive chef, the General Manager recruits, develops, and retains top talent while fostering a positive, professional, and high-energy atmosphere for the entire team. Key ResponsibilitiesRestaurant Operations * Direct, plan, and oversee day-to-day operations to ensure smooth execution and exceptional guest experiences on every shift. * Manage both front-of-house (FOH) and back-of-house (BOH) operations, making final decisions on matters of importance. * Partner with executive chefs to attract, hire, and retain top talent while maintaining a positive and professional culture. * Recruit, hire, train, and develop managers and staff to build a high-performing team. * Coach, mentor, and engage Assistant Managers to drive teamwork, accountability, and recognition. * Monitor food, labor, and controllable costs to optimize profitability while increasing sales. * Oversee entertainment and local marketing initiatives to grow brand awareness and drive traffic. * Ensure consistent delivery of high-quality food preparation and service. * Maintain strict standards for cleanliness, sanitation, safety, and overall restaurant image. Guest Experience * Create a welcoming environment where guests feel valued and appreciated. * Be visible and engaged in the dining room, assisting staff and interacting with guests. * Respond to guest concerns promptly and professionally to encourage return visits. * Reinforce company service standards to ensure a consistent and memorable dining experience. Employee Engagement & Development * Foster a cooperative and fun workplace culture that promotes morale, productivity, and retention. * Provide ongoing feedback, coaching, and performance reviews to support staff development. * Train and develop shift leaders and certified trainers through accountability and mentorship. * Ensure compliance with company policies, operational standards, and all applicable federal, state, and local regulations. Requirements * 2–5 years of proven restaurant management experience. * Energetic, outgoing personality with strong leadership ability, initiative, and self-discipline. * Excellent communication skills and ability to build rapport with FOH and BOH staff. * Strong financial acumen with experience in budgeting, cost control, and reporting. * Proficiency with restaurant management systems, POS technology, and Microsoft Office. * Track record of staff development, engagement, and retention. * Valid driver’s license required. * Certifications: ServSafe Food Safety and Responsible Alcohol Service (required). * Ability to make sound, effective decisions quickly. * Highly organized, detail-oriented, and able to thrive in a fast-paced environment. * Physical ability to work long hours on your feet and lift up to 50 lbs. Why Join Us? At Wild Wing Cafe, we believe in creating memorable dining experiences through outstanding food, welcoming service, and a lively atmosphere. As we expand into Aiken, we are excited to welcome a General Manager who shares our passion for hospitality, leadership, and excellence. This is your opportunity to grow with a dynamic brand while making an impact in a new market.

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 fast casual restaurant management position in Charlotte, NC 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, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • 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!