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Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Vision insurance, • Wellness resources JOB TITLE: Sous Chef WORK GROUP: Culinary REPORTS TO: Partners FLSA STATUS: Exempt GENERAL SUMMARY: The Sous Chef provides leadership for their restaurant culinary program. Responsible for managing all culinary operations and drive results in his/her restaurant, through people development, sales and profit growth. The manager, train and develop Crewmembers and Managers that share the Refined Restaurant Group values and culture. The Manager must convey the Refined Restaurant Group culture to his/her crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to Refined Restaurant Group. The Sous Chef must ensure that the restaurant is always delivering the best meal with the greatest guest experience. PRINCIPAL DUTIES AND RESPONSIBILITIES: • Culinary Operations: Manage all culinary operations, providing insight and guidance to every member of the kitchen crew, assist in the development menus and specials and work closely with the executive chef, general manager and corporate culinary and operations teams to further the success of the restaurant. Be a team expert in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail. Manage education of service and staff development using a variety of management tools, including line checks, mentorship, and performance management., • People Management: Manage the team personal image and professional behavior while driving the company standard; own staffing in restaurant by providing timely feedback on interviews to the management team; monitor the selection process and the involvement of the management team; provide feedback to executive chef for hire and separation decisions for the restaurant culinary team and ensure proper procedures are followed in regards to training; evaluate, write and implement crew one-on-ones, development plans and action plans; creates or approves Crewmember schedules to ensure proper staffing levels for expected sales volumes, while taking Crewmember availability, payroll and overtime into account; support the Management Team to ensure the organization and implementation of the restaurants training program aligns with the standards of the company; promote a work hard, have fun environment; own the performance, culture and motivation of the entire Crew; utilize Refined Restaurant Group recognition program in the restaurant through respect, recognition and reward; ensure the restaurant environment is safe at all times for both Crewmembers and Guests., • Fiscally Fit: Demonstrate an understanding of budget, cost trends and profit and loss that impact the operation; audit all facets of culinary operations, deliver feedback and develop solutions to implement improvements; recommend and manage an operationally driven strategy to include: financial analysis of food and labor, facilities management, and grow guest counts; set aggressive goals to meet all targets set by the leadership team., • Operationally Driven: Execute a complete understanding of What We Do is provide an elevated experience through food and drink paired with a warm smile and industry leading service! Ensure that all restaurant product integrity is managed by the restaurant; ensure the use and adherence of company-provided tools to coach, mentor and develop a high performing restaurant team; ensure that effective communication mediums are in place to all levels of restaurant operations conveying all company programs so that Crewmembers are knowledgeable; partner with the senior management and RSO team to ensure proper standards for: risk, human resources, information technology and vendor management meets company standards; maintain restaurant cleanliness, facilities and image to company standards; identify and implement resolutions to maintenance concerns, seeking assistance of the Facilities Department as needed., • Guest Focused: Lead a guest focused team by driving the standards of making the guest the focus in all business decisions; act as the ambassador of the brand and builds pride and commitment around company initiatives; motivate the restaurant team to excel and deliver great guest service while following the guest service steps; actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused. QUALIFICATIONS:, • Minimum of High School Diploma or equivalent required, College degree preferred, • Must be 18 years of age or older, • Minimum of 5 plus years of previous culinary management experience, • Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly, • Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects, • Training experience a plus, • Takes initiative, • Has excellent verbal and written skills, • Knowledge of Labor Laws, • Knowledge of food service Laws, • Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant, • Knowledge and skills in people management including recruiting and scheduling, • Is a brand ambassador both in and outside of the restaurant, • Local retail/restaurant marketing experienceADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions. • Ability to lead, motivate, and empower the Refined Restaurant Group Crewmembers to higher levels of performance, • Ability to align crewmembers with Refined Restaurant Group culture by balancing working hard and having fun, • Ability to manage basic tasks, the restaurants Crewmembers and fiscal operations, • Ability to manage all public dealings in a professional manner, • Ability to recognize problems and problem solve, • Ability to accept feedback and willingness to improve, • Ability to set goals, create plans, and convert plans into action, • Ability to measure performance, subjectively and objectively

Job Description JOB TITLE: Line Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt, full or part-time position. The line cook is responsible for Farmer Boys’ overall meal preparation and presentation in a consistent and efficient manner according to Farmer Boys' standards while using independent decision-making. Employees in this position provide customers with menu items as quickly, conveniently, and efficiently as possible in a friendly manner. A line cook is also required to work with other cooks and servers/cashiers in a team-like and friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge, • Prepares meals as assigned according to Farmer Boys cooking specifications and customer requests, • Ensures correct portioning, sizing, packaging, plate presentation, wrapping, freshness, and speed of service, • Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management in regard to par levels and usage, • Notifies the manager of any perishable items whose freshness is questionable, • Operates, cleans, and sharpens all appropriate food preparation equipment, • Reports all spoilage and poor-quality products to the manager immediately, • Communicate with cashiers in a friendly and professional manner, ensuring correct order fulfillment, • Maintains stock and cleanliness of required work areas as directed by the Manager in charge, • Proactively protects critical limits and standards assigned to product critical control points, • Unwavering protection of the safety of products above all other job priorities, • Immediately notifies the Manager in Charge of any food safety risks, • Required to periodically attend and implement assigned food safety training classes and educational opportunities, • Adheres to food safety standards and procedures, • Immediately notifies the Manager in Charge of any guest accidents or injuries and follows established procedures, • Always protects assets but does not put self at risk, • Practices safe work habits and reports any unsafe conditions to the Manager, • Reads, understand, and follows instructions and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: • This is a restaurant operation job, • Minimum age requirement is 17 years, • Understand the importance of quality food products and overall food safety, • Ability to take direction, read and comprehend written instructions, • Must be able to present state or County mandated Food Handler Card within the time allowed for the specific State or County, • Must possess and display genuine concern, care, and empathy for all guests and their overall dining experience, • Must be detail-oriented and disciplined to complete assigned tasks in the pursuit of excellence, • Must behave and act in accordance with brand standards in all areas of food safety and food preparation, • Must understand and achieve company vision, mission, and goals, • Must be able to work as a team member and be an effective representative of the brand, • Must possess the ability to effectively work independently or in teams, mindful of all timetables, • May be working for periods of time in kitchen environments with higher ambient air temperatures than normal, • While performing the duties of the job, the employee is regularly exposed to the risk of fumes. Use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; the fumes occur when cleaning, • Physical requirements include standing (up to 4 hours at a time); walking, bending, and, • Stooping (while preparing food and stocking). Requirements also include lifting (up to 65 pounds) while putting away deliveries and/or stocking supplies., • High School Diploma or G.E.D. required, • 0-3 Years of cook or preparation cook or combination of experience in a restaurant or food service establishment We use eVerify to confirm U.S. Employment eligibility.

Job Description Cook Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams’ learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! • Tip share-earn up to $2/hr. extra in tips, • Get Paid $ to Refer your Friends*, • 50% of the best burgers around (or other menu options), • Flexible schedules in a fun, family friendly, team environment, • Medical, Dental and Vision Options**, • Paid time off – vacation and sick**, • 401K match (21 and older), • Employee Assistance Program, • Fast track for career opportunities and management experience *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Cook Responsibilities • Reporting to the Restaurant General Manager, our cooks are the champions of better burgers! In this role you will:, • Be a menu expert, follow Smashburger’s prep and menu recipe standards to prepare guest orders, • Reading, preparing and cooking food orders to specifications is a must! This ensures guest satisfaction, gold standards and minimizes waste, • Be a team player. Must be able to work with others on the line and communicate effectively with Guest Service Experts (GSE) and managers in a busy restaurant environment, • Ensure all food items are rung in prior to preparing orders; but be flexible to verbal instructions being called back (sometimes GSEs or guests get the order wrong from intake – we are all human), • Have pride in maintaining cleanliness of kitchen floors, equipment and counters at all times with the use of company approved cleaning products, • Operate large cooking equipment such as grills and deep fryers; must be capable of using knives and slicing equipment with proper PPE, • Follow checklists and proven systems to set up, stock and close the kitchen, • Learn new recipes and procedures to support marketing promotions, • Assist GSEs in managing dining room cleanliness and efficient food delivery, and other duties as assigned by management, • No experience necessary – we build better skills! Must successfully complete Smashburger training program, • Must be 16 years of age or older, • Physical ability to stand for extended periods of time; move, reach, grasp and lift boxes of food/ supplies up to 50 lbs., • Kneel, bend, twist, stoop and smash, • Ability to work in high temperatures – it gets hot in the kitchen!, • Showing up on time to work variable hours/days, including nights, weekends, and holidays is an essential function of the job, • Follow Smashburger uniform standards, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must be able to produce authorized U.S. work documents; Smashburger participates in E-verify All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual’s work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. We use eVerify to confirm U.S. Employment eligibility.

Job Description Smoking Pig BBQ is a well known Local BBQ restaurant. We serve traditional smoked BBQ, and make every dishes from scratch. If this sounds all good to you, we would love to meet you! The cooks are responsable for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position. Essential Functions • Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products., • Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed., • Cleans and sanitizes work stations and equipment., • Practices excellent food safety and sanitation practices and complies with HACCP standards., • Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables., • Stocks, dates, rotates, and checks temperature of product. Minimum Qualifications, Knowledge, Skills, and Work Environment: • Requires food preparation skills, consistency, attention to detail., • Requires a minimum of 1 year of closely related cooking experience, • Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry, • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers, • Requires the ability to lift and/or move up to 50 pounds, • Requires the ability to bend, twist, and stand to perform normal job functions, • Able to work in a standing position for long periods of time (6 hours), • Frequently works with sharp knives, utensils, and hot plates, • Frequently works in hot environment

Job DescriptionDescription:BOA Steakhouse is now hiring PREP COOKS to join our team! BE A PART OF OUR OPENING TEAM at BOA Steakhouse located atThe Grand Canal Shoppes at The Venetian Resort. BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Las Vegas. What You’ll Do: A Prep Cook is responsible for the preparation of recipes according to guidelines and timelines. This includes cooking and preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Your Key Responsibilities: • Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures, • Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures, • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Portion food products prior to cooking according to standard portion sizes and recipe specifications, • Monitor and aide control of food waste, • Perform station opening/closing and side work duties for each shift, • Promptly report equipment issues and food quality problems to the Restaurant Manager on duty, • Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure, • 2 years previous and relevant experience in a high-end, high-volume restaurant, • Ability to multi-task and work efficiently under pressure, • Possess a strong familiarity with food service regulations and proper food handling procedures, • Strong communication skills, both with guests and teammates, • A positive, upbeat attitude with a strong work ethic, • Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant, • A valid Food Handler Card (must have upon hire), • Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role, • Must be 18 years or olderWe are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job Description Position Overview The Wok Cook is a non-tip position, and you will be responsible for the preparation of all wok-cooked items along with the preparation required in setting up the wok station for each shift. The Wok Cook supports a team environment and is also responsible for communicating any potential problems to the manager on duty, providing the highest level of service to customers and associates at all times, and performing all additional responsibilities as directed by assigned management. Job Duties and Responsibilities The following is a list of the job duties as they relate to Pick Up Stix' four focus areas of performance. The ability to perform these duties is essential for this position. Other duties may be assigned by your manager as required. Teamwork • Assist the Store Manager in maintaining high standards of store operations, • Maintain positive and open communication with the FOH/BOH staff, • Perform Kitchen Helper, Oil Cook Food Coordinator, Cook duties as needed, • Assist in the maintenance of proper Company and government required documents on staff, • Complete daily administrative tasks (reports and banking), • Estimate food and beverage costs, maintaining correct inventories (par levels), • Assist in special promotions, as needed, • Control food costs, and kitchen labor, • Follows recipes and/or product directions for preparing and wok-cooking all specified menu items; works with a sense of urgency to meet time goals while adhering to recipe standards, and displays an attention to detail and food presentation, • Tastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed, • Performs basic math and measurement calculations associated with recipes, • Operates kitchen equipment, handles knives, and wears a cut glove when doing so regardless of knife size, • Address Guest complaints, • Resolve problems, • Ensure food and product quality to Pick Up Stix operational standards, • Maintains quality control for all products, including monitoring freshness of product, • Cleans and sanitizes work stations and equipment, • Follows excellent food safety and sanitation practices and complies with Board of Health standards The Wok Cook must be able to perform each of the listed job duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required to perform this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the job duties. • Must have valid SNHD Food Handler's Card (NV Health Card), • High school diploma or general education degree (GED); or, • One (1) year of related experience and/or training, or, • Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals., • Ability to write routine reports and correspondence., • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals., • Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form., • Must have 1-2 years of Chinese cooking experience., • Must have worked as a Pick Up Stix Cook., • Ability to train, develop and motivate all staff., • Must pass all required tests for this position. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is frequently exposed to moving mechanical parts. The employee is frequently exposed to wet and/or humid conditions and moderate heat. The noise level in the environment is moderate. Feel Good Brands promotes a diverse and drug-free workplace. EOE Why You will Love Working for Feel Good Brands: At Feel Good Brands, we believe in taking care of our team just as much as we take care of our guests. Here are some benefits of joining our team: • Weekly Pay - get paid fast and regularly., • Health, dental, and vision benefits - We have you covered., • Paid Time Off - Because everyone deserves a break.

Job Description Cook Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams’ learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! • Tip share-earn up to $2/hr. extra in tips, • Get Paid $ to Refer your Friends*, • 50% of the best burgers around (or other menu options), • Flexible schedules in a fun, family friendly, team environment, • Medical, Dental and Vision Options**, • Paid time off – vacation and sick**, • 401K match (21 and older), • Employee Assistance Program, • Fast track for career opportunities and management experience *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Cook Responsibilities • Reporting to the Restaurant General Manager, our cooks are the champions of better burgers! In this role you will:, • Be a menu expert, follow Smashburger’s prep and menu recipe standards to prepare guest orders, • Reading, preparing and cooking food orders to specifications is a must! This ensures guest satisfaction, gold standards and minimizes waste, • Be a team player. Must be able to work with others on the line and communicate effectively with Guest Service Experts (GSE) and managers in a busy restaurant environment, • Ensure all food items are rung in prior to preparing orders; but be flexible to verbal instructions being called back (sometimes GSEs or guests get the order wrong from intake – we are all human), • Have pride in maintaining cleanliness of kitchen floors, equipment and counters at all times with the use of company approved cleaning products, • Operate large cooking equipment such as grills and deep fryers; must be capable of using knives and slicing equipment with proper PPE, • Follow checklists and proven systems to set up, stock and close the kitchen, • Learn new recipes and procedures to support marketing promotions, • Assist GSEs in managing dining room cleanliness and efficient food delivery, and other duties as assigned by management, • No experience necessary – we build better skills! Must successfully complete Smashburger training program, • Must be 16 years of age or older, • Physical ability to stand for extended periods of time; move, reach, grasp and lift boxes of food/ supplies up to 50 lbs., • Kneel, bend, twist, stoop and smash, • Ability to work in high temperatures – it gets hot in the kitchen!, • Showing up on time to work variable hours/days, including nights, weekends, and holidays is an essential function of the job, • Follow Smashburger uniform standards, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must be able to produce authorized U.S. work documents; Smashburger participates in E-verify All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual’s work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB TITLE: Prep Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt full or part-time position. The prep cook is responsible for preparing the ingredients and basics for Farmer Boys menu items in a consistent and efficient manner using independent decision-making. An employee in this position provides internal customers (crew) with what they want as quickly, conveniently, and efficiently as possible in a friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge, • Prepares ingredients as assigned according to Farmer Boys specifications, procedures, and weights, • Ensures correct portioning, sizing, and freshness, • Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management regarding par levels and usage, • Notifies the manager of any perishable items whose freshness is questionable, • Operates, cleans, and sharpens all appropriate food preparation equipment, • Reports all spoilage and poor-quality products to the manager immediately, • Assists the line cooks during lunch hours as necessary and as directed by the Manager in Charge, • Maintains stock and cleanliness of required work areas as directed by the Manager in Charge, • Proactively protects critical limits and standards assigned to product critical control points, • Unwavering protection of the safety of products above all other job priorities, • Immediately notifies the Manager in Charge of any food safety risks, • Required to periodically attend and implement assigned food safety training classes and educational opportunities, • Adheres to food safety standards and procedures, • Immediately notifies the Supervisor of any guest or employee accidents or injuries and follows established procedures, • Always protects assets but does not put self at risk, • Practices safe work habits and reports any unsafe conditions to the General Manager, • Reads, understand and follows instruction and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: • This is a restaurant operations job, • Minimum age requirement is 18 years, • May be working for periods of time in kitchen environments with higher ambient air temperatures than normal, • Understands the importance of quality food products and overall food safety, • Ability to take direction, read and comprehend written instructions, • Must be able to present State or County mandated Food Handler Card within the time allowed for the specific State or County, • While performing the duties of the job, the employee is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning., • High School Diploma or G.E.D. required, • 0-3 years of cooking or preparation cook or combination of experience in a restaurant or food service establishment We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB TITLE: Prep Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt full or part-time position. The prep cook is responsible for preparing the ingredients and basics for Farmer Boys menu items in a consistent and efficient manner using independent decision-making. An employee in this position provides internal customers (crew) with what they want as quickly, conveniently, and efficiently as possible in a friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge, • Prepares ingredients as assigned according to Farmer Boys specifications, procedures, and weights, • Ensures correct portioning, sizing, and freshness, • Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management regarding par levels and usage, • Notifies the manager of any perishable items whose freshness is questionable, • Operates, cleans, and sharpens all appropriate food preparation equipment, • Reports all spoilage and poor-quality products to the manager immediately, • Assists the line cooks during lunch hours as necessary and as directed by the Manager in Charge, • Maintains stock and cleanliness of required work areas as directed by the Manager in Charge, • Proactively protects critical limits and standards assigned to product critical control points, • Unwavering protection of the safety of products above all other job priorities, • Immediately notifies the Manager in Charge of any food safety risks, • Required to periodically attend and implement assigned food safety training classes and educational opportunities, • Adheres to food safety standards and procedures, • Immediately notifies the Supervisor of any guest or employee accidents or injuries and follows established procedures, • Always protects assets but does not put self at risk, • Practices safe work habits and reports any unsafe conditions to the General Manager, • Reads, understand and follows instruction and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: • This is a restaurant operations job, • Minimum age requirement is 18 years, • May be working for periods of time in kitchen environments with higher ambient air temperatures than normal, • Understands the importance of quality food products and overall food safety, • Ability to take direction, read and comprehend written instructions, • Must be able to present State or County mandated Food Handler Card within the time allowed for the specific State or County, • While performing the duties of the job, the employee is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning., • High School Diploma or G.E.D. required, • 0-3 years of cooking or preparation cook or combination of experience in a restaurant or food service establishment We use eVerify to confirm U.S. Employment eligibility.

Job Description Position Overview: The Team Member Cook is a non-tip position who will be responsible for providing exceptional guest service while working closely with the Restaurant Managers and other Team Members to maintain operational standards and procedures. The Team Member assists with all of the restaurant operations including, but not limited to, greeting guests, preparing food, cooking and taking orders, and cleaning. This position operates under the direction of the General Manager, Assistant Managers, and Shift Coordinators. This position has direct interactions with Guests and members of the field operations team. Summary of Essential Duties and Responsibilities: • Greets guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant at all times including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Follows Burger King uniform and grooming standards and policies Qualifications and Skills: • Must be at least eighteen (18) years of age, • Comfortable working in a fast paced environment, • Ability to interact in a positive and professional manner with guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays *Must have a valid SNHD Food Handler's Card (NV Health Card) Why You will Love Working for Feel Good Brands: At Feel Good Brands, we believe in taking care of our team just as much as we take care of our guests. Here are some benefits of joining our team: • Weekly Pay - get paid fast and regularly., • Health, dental, and vision benefits - We have you covered., • Paid Time Off - Because everyone deserves a break.

Job Description JOB TITLE: Line Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt, full or part-time position. The line cook is responsible for Farmer Boys’ overall meal preparation and presentation in a consistent and efficient manner according to Farmer Boys' standards while using independent decision-making. Employees in this position provide customers with menu items as quickly, conveniently, and efficiently as possible in a friendly manner. A line cook is also required to work with other cooks and servers/cashiers in a team-like and friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge, • Prepares meals as assigned according to Farmer Boys cooking specifications and customer requests, • Ensures correct portioning, sizing, packaging, plate presentation, wrapping, freshness, and speed of service, • Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management in regard to par levels and usage, • Notifies the manager of any perishable items whose freshness is questionable, • Operates, cleans, and sharpens all appropriate food preparation equipment, • Reports all spoilage and poor-quality products to the manager immediately, • Communicate with cashiers in a friendly and professional manner, ensuring correct order fulfillment, • Maintains stock and cleanliness of required work areas as directed by the Manager in charge, • Proactively protects critical limits and standards assigned to product critical control points, • Unwavering protection of the safety of products above all other job priorities, • Immediately notifies the Manager in Charge of any food safety risks, • Required to periodically attend and implement assigned food safety training classes and educational opportunities, • Adheres to food safety standards and procedures, • Immediately notifies the Manager in Charge of any guest accidents or injuries and follows established procedures, • Always protects assets but does not put self at risk, • Practices safe work habits and reports any unsafe conditions to the Manager, • Reads, understand, and follows instructions and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: • This is a restaurant operation job, • Minimum age requirement is 17 years, • Understand the importance of quality food products and overall food safety, • Ability to take direction, read and comprehend written instructions, • Must be able to present state or County mandated Food Handler Card within the time allowed for the specific State or County, • Must possess and display genuine concern, care, and empathy for all guests and their overall dining experience, • Must be detail-oriented and disciplined to complete assigned tasks in the pursuit of excellence, • Must behave and act in accordance with brand standards in all areas of food safety and food preparation, • Must understand and achieve company vision, mission, and goals, • Must be able to work as a team member and be an effective representative of the brand, • Must possess the ability to effectively work independently or in teams, mindful of all timetables, • May be working for periods of time in kitchen environments with higher ambient air temperatures than normal, • While performing the duties of the job, the employee is regularly exposed to the risk of fumes. Use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; the fumes occur when cleaning, • Physical requirements include standing (up to 4 hours at a time); walking, bending, and, • Stooping (while preparing food and stocking). Requirements also include lifting (up to 65 pounds) while putting away deliveries and/or stocking supplies., • High School Diploma or G.E.D. required, • 0-3 Years of cook or preparation cook or combination of experience in a restaurant or food service establishment We use eVerify to confirm U.S. Employment eligibility.

Job Description Cook Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams’ learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! • Tip share-earn up to $2/hr. extra in tips, • Get Paid $ to Refer your Friends*, • 50% of the best burgers around (or other menu options), • Flexible schedules in a fun, family friendly, team environment, • Medical, Dental and Vision Options**, • Paid time off – vacation and sick**, • 401K match (21 and older), • Employee Assistance Program, • Fast track for career opportunities and management experience *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Cook Responsibilities • Reporting to the Restaurant General Manager, our cooks are the champions of better burgers! In this role you will:, • Be a menu expert, follow Smashburger’s prep and menu recipe standards to prepare guest orders, • Reading, preparing and cooking food orders to specifications is a must! This ensures guest satisfaction, gold standards and minimizes waste, • Be a team player. Must be able to work with others on the line and communicate effectively with Guest Service Experts (GSE) and managers in a busy restaurant environment, • Ensure all food items are rung in prior to preparing orders; but be flexible to verbal instructions being called back (sometimes GSEs or guests get the order wrong from intake – we are all human), • Have pride in maintaining cleanliness of kitchen floors, equipment and counters at all times with the use of company approved cleaning products, • Operate large cooking equipment such as grills and deep fryers; must be capable of using knives and slicing equipment with proper PPE, • Follow checklists and proven systems to set up, stock and close the kitchen, • Learn new recipes and procedures to support marketing promotions, • Assist GSEs in managing dining room cleanliness and efficient food delivery, and other duties as assigned by management, • No experience necessary – we build better skills! Must successfully complete Smashburger training program, • Must be 16 years of age or older, • Physical ability to stand for extended periods of time; move, reach, grasp and lift boxes of food/ supplies up to 50 lbs., • Kneel, bend, twist, stoop and smash, • Ability to work in high temperatures – it gets hot in the kitchen!, • Showing up on time to work variable hours/days, including nights, weekends, and holidays is an essential function of the job, • Follow Smashburger uniform standards, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must be able to produce authorized U.S. work documents; Smashburger participates in E-verify All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual’s work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. We use eVerify to confirm U.S. Employment eligibility.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $20 - $25 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job DescriptionJob Description The Sommelier is responsible for performing beverage service while assisting the rest of the service and management team in the dining room. This includes leading the service team in beverage recommendations, sales and execution of proper wine, beverage and cigar service. The sommelier will also participate in wine list maintenance, beverage inventory, beverage receiving/stocking, maintaining the proper wine inventory levels, and staff training. The sommelier will also be expected Key Responsibilities • Greet guests in a positive, friendly manner with eye contact and intention., • Communicates the needs of guests to co-workers, kitchen, and management., • Actively participate and contribute to pre-shift meetings., • Has complete knowledge of all food menu items, specifications, and allergies., • Displays a mastery in understanding and exceptional communication of the wine list, beer list, and cocktail offerings., • Forms, grows, and maintains relationships with members & guests for repeat business., • Consistently follow sequence of service utilizing all proper procedures standardized by the room management., • Participate in a regular inventory for all beverages and supplies., • Update inventory locations and bin labels whenever wines are moved., • Eliminate waste by monitoring employees on pour levels and proper storage, • Set-up and train employees on wine, beverage service, and knowledge., • Periodically lead and host wine and beverage related classes., • Enforce proper beverage service standards for all employees during service., • Assist with stocking wine prior to and after service., • Set-up and break-down all by-the-glass and wine pairing areas., • Prior to service, organize all event wines that are expected to be served during the service period., • Assist with placing beverage orders at the end of service or at a specified time during service., • Work closely with the General Manager to ensure the organization and maintenance of wine service spaces., • Assist with programming and formatting bin numbers and wine information into the POS systems accurately., • Required to attend regular group meetings., • Assists with moving chairs and tables as needed based on the floor plan., • Responsible for performing table maintenance by checking on the guest throughout service., • Completing opening and closing side work., • Maintaining health code standards., • Maintain table cleanliness utilizing a silent service approach., • Bid farewell to guests, using guest’s name when known, and encourage them to return., • Maintain a level of professionalism., • Anticipate the guests’ needs and respond appropriately with a sense of urgency., • Work as a team, assisting all guests’ and employees’ needs and inquiries., • Perform all other job-related duties as requested., • Be familiar with all Hotel services/ features and local attractions/ activities to respond to guest inquiries accurately., • Maintain working knowledge of designated glassware and garnishes for each drink., • Complete opening, closing, and ongoing side duties, not limited to fold/stack napkins, polish glassware, stock glassware, restock supply cabinets and service stations, clean and inspect cleanliness and condition of assigned station and service areas; rectify any deficiencies. Qualifications Job Qualifications • A highly motivated and energetic personality., • Work varied shifts, including weekends and holidays., • Applicants must be 21 years of age or above., • Cigar knowledge a plus., • Requires a minimum of 2 years of previous work experience in a fine-dining restaurant. 2 years of sommelier experience is preferred., • Knowledge/Certificates: Court of Master Sommeliers Level 1 certification required. Candidates must exhibit wine, beverage and advanced service knowledge including wine service, champagne, mixed cocktails, cordials, after dinner drinks, upselling, and tableside service., • Work varied shifts, including weekends and holidays., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times., • Willing to work in a loud and fast-paced environment., • Consistently maintain a well-groomed appearance, posture and hygiene deemed by management., • Makeup, technique and style should stay current and in line with current fashion standards and trends as deemed by management., • Experience in Bottle service preferred but not required., • Education: High School diploma or above., • Language Abilities: Fluent spoken and written English., • The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job., • While performing the duties of this job, the employee is regularly required to talk and listen. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl., • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lifting or maneuvering at least thirty (30) pounds, and varied instances of standing/walking., • Work in a smoking environment. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job DescriptionDescription: The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. What we expect from you; • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards., • Observe dining and serving areas to ensure cleanliness, proper setup and service, clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants., • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program., • Regularly work to demonstrate technique & proper execution of wine service and storage., • Continually conduct research on new products and opportunities., • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets., • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant., • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate., • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities., • Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock. Requirements: SKILLS, KNOWLEDGE & ABILITIES • Wine certification from a recognized organization a plus, • Knowledge of Spanish wines and regions, • Must be able to speak clearly, read, write and understand English to facilitate the communication process., • Knowledge of appropriate table settings and service ware., • Thorough knowledge of menu items and service procedures., • Able to take direction, work in team environment & work calmly & effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking, • Must be able to stand and exert well-paced mobility for up to 8 hrs. in length., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. José Andrés Group restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept, and showcase José's passion for telling the stories of a culture through food.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Competitive Pay, • Medical, Dental, Vision, • 401k, FSA's, • Employee Assistance Program General Manager Job Summary Sharing Our Passion One Sandwich at a Time: Accomplishing Capriottis mission begins and ends with you. You are the face of the company and will provide Uncompromising Standards of Quality and Service by ensuring hot food is always served hot, cold food cold, all food fresh, in a clean environment, in full uniform with a smile. General Manager Responsibilities • Builds teams by identifying, recruiting, and hiring the best in the available talent pool and utilizes good performance management strategies to retain talent., • Coaches, develops, and motivates the shops Team Members by following Capriottis training standards; identifies and addresses the additional development needs of the individuals on the team to encourage growth and retention., • Prepares team schedules with a focus on operational excellence and cost management without sacrificing Guest satisfaction and team morale. Equitably shares the team workload to maintain, • Role models the standards and maintains the culture for delivering CAPtivating Service to Guests., • Monitors compliance with health, safety, and building relations regarding food preparation, serving, and building maintenance., • Prepares all products according to Capriottis specifications, using the correct portion, quality, and product presentation controls., • Maintains the integrity of Capriottis recipes to ensure a consistent Guest experience at any Capriottis location., • Responsible for cash management and bank deposits., • Monitors budgets, cost of goods sold, labor, payroll records, and all other financial transactions related to the shop., • Promotes an environment of salesmanship by encouraging a culture of suggestive selling and an orientation towards counter service versus cashier mindsets at the register., • Utilizes effective purchasing, inventory, receiving, and waste-monitoring procedures., • Actively participates and promotes all brand-wide and local marketing initiatives; demonstrates leadership in Local Shop Marketing (LSM)., • Utilizes effective communication skills (oral, written, and listening) to foster positive relationships with Team Members, Guests, vendors, and other members of the Capriotti's brand., • Establishes an environment of trust within the shop; including Team Members, Guests, vendors, and others., • Demonstrates emotional resilience under pressure and during changing priorities., • Service Orientation Actively looks for ways to help others., • Time Management Demonstrates ability to multi-task; can remain hands-on during a busy shift without losing focus on the guest, product quality, and team performance; organizes, plans, and prioritizes daily and weekly tasks/projects., • Ability to withstand work conditions in temperatures of 0F or less and up to 100F., • Ability to move throughout the restaurant for extended periods at a time., • Can move 50 lbs. for a distance of up to 10 feet., • Ability to balance and move up to 25 lbs. for distances of up to 50 feet.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Las Vegas, NV As a Restaurant Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $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!

Job Description Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We’ve been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: • Growth Opportunities to Upper Management, • Health, Dental, and Vision Insurance plans for the Family., • Incredible Work Life Balance. Targeting a 47-hour work week, • Paid Vacation; 401k Retirement plan., • 11 Week paid on-site Training Program, • Complimentary Manager Shift Meal, • Group Life and AD&D Insurance, Short Term and Long-Term Disability, • Contributes to the success of the restaurant’s operations: FOH & BOH., • Leads a team to success and provides mentorship; creates an enjoyable environment., • Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance., • Increases customer satisfaction while managing standards of service., • Continuously grows the business through sales and marketing., • Always recruits new talent for future staff openings., • Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs., • Passionate about the taste and temperature of each dish and perfect plate presentations., • 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience., • Demonstrated success in a leadership role., • Flexible to work at other locations in the region when needed., • You must be a minimum of 21 years of age. We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It’s a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association’s Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at "

Job Description We are looking for an Assistant Restaurant Manager for PUB 365 who will be assisting the Restaurant Manager with the overall activities of the PUB 365 operation. ESSENTIAL DUTIES & RESPONSIBILITIES • Oversees the PUB 365 and the supervision of all Front of the House service staff in accordance with Tuscany Suites & Casino operating policies., • Responsible for the training, supervising of all Front of the House employees in conjunction with the Restaurant Manager., • Responsible for ensuring that proper food handling procedures and presentation are being met by the staff., • Must possess a sense of urgency, enjoy fast paced environment, and guest service focus., • Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts., • Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations., • Increasing sales by ensuring guest satisfaction and prompt problem resolution., • Actively participate in monitoring inventory and supply levels, labor cost, safety and cleanliness as needed., • In the absence of restaurant manager responsibilities would include ordering, scheduling, payroll, etc in correlation with executive chef., • Ability to stand and walk around a restaurant to supervise operations for 8-10 hours., • Ability to lift 50 pounds and ability to bend, stoop, and raise arms above head on occasion., • Work varied shifts, including weekends and holidays., • All other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must have 2 years of full-service restaurant experience along with a passion for creating high quality food, a proven track record of achieving results and building a winning team. Must have craft beer experience. Must be at least 21 years old. Must have a current TAM, Health, and Gaming cards. Must be able to work in an environment with exposure to secondhand smoke and high noise levels. Normal work schedules may vary based on business needs. Position requires availability for evenings, weekends, holidays and special events.

Job DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Work closely with the brand partners and Executive Chef to create new food items that are within the parameters of the concept., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • Requires the ability to work efficiently and within a team environment, • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times, • Applicants must be 21 years of age or above, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Employee discounts, • 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, • Develop and coordinate marketing efforts and community eventsQualifications:, • 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 Job Title: Restaurant Manager Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company committed to delivering exceptional dining and entertainment experiences to our patrons. We take pride in our diverse portfolio of bars and restaurants, each offering a unique atmosphere and a dedication to outstanding customer service. Position Overview: V&E Hospitality Group is seeking a results-driven and passionate individual to join our team as a Restaurant Manager. The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional customer service, and leading a team to deliver a superior dining experience. If you are a dedicated hospitality professional with strong leadership skills, we encourage you to apply. Key Responsibilities: • Operations Management: Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and cost control, to achieve financial and operational goals., • Customer Service: Maintain a high standard of customer service by setting the example for staff, addressing customer concerns, and ensuring a welcoming and enjoyable dining experience., • Staff Supervision: Recruit, train, and supervise restaurant staff, including servers, bartenders, hosts, and kitchen personnel. Foster a positive work environment and provide ongoing coaching and feedback., • Financial Management: Monitor and manage restaurant budgets, expenses, and revenue, with a focus on achieving profitability targets. Ensure accurate cash handling and financial reporting., • Quality Control: Uphold and enforce food safety and quality standards, ensuring the consistency of food and beverage offerings. Conduct regular inspections and audits., • Guest Relations: Build and maintain strong guest relationships, address feedback, and proactively seek opportunities to enhance the guest experience., • Inventory and Procurement: Manage inventory levels, conduct regular inventory counts, and place orders for supplies and ingredients as needed. Optimize vendor relationships for cost savings., • Marketing and Promotion: Collaborate with the marketing team to develop and implement promotional strategies, events, and marketing campaigns to drive business growth., • Previous experience in restaurant management, including front-of-house and back-of-house operations, is required., • Strong leadership, communication, and interpersonal skills., • Excellent problem-solving abilities and a proactive approach to addressing challenges., • Financial acumen and the ability to analyze and interpret financial reports., • Knowledge of food safety, sanitation, and industry best practices., • Availability to work evenings, weekends, and holidays as needed. · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: • Competitive salary and performance-based bonuses., • Opportunities for career advancement within V&E Hospitality Group., • Employee discounts on food and beverages., • A positive and dynamic work environment., • Training and development opportunities., • Health, vision, and dental benefits. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Description The Buffet at Wynn Las Vegas elevates the brunch and dinner buffet experience with a feast of delectable options – including many made-to-order dishes – crafted by Executive Chef Craig Herber and his team of culinary experts. Among 16 tantalizing food kitchens, discover cuisine from around the world like fresh-made pastas, Latin dishes including authentic street tacos, Asian specialties like pristine sushi and wok-fried favorites, an eggs Benedict station and American classics including butcher-inspired, hand-carved cuts, smoky BBQ choices with all the fixings, premium seafood selections, chilled shrimp cocktail and an array of sides and salads, breads and cheeses. Essential Job Duties & Responsibilities: The Manager is responsible for operating the outlet efficiently within pre-established cost controls, managing, scheduling and training restaurant staff, monitoring staff performance, maintaining the department in accordance with Health Department standards, and ensuring customer satisfaction through application of outlet and Wynn Las Vegas service standards. Qualifications • Requires prior experience in food & beverage cost control and a minimum of two (2) years in a supervisory/managerial position, • Experience in a high volume, fast pace setting, preferably in a high-volume/high-end restaurant environment, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Candidate must exhibit strong motivational and developmental skills, • Requires the ability to work efficiently and within a team environment, • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times, • Applicants must be 21 years of age or above Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description Spectra Global Cuisine in Las Vegas, NV is looking for a reliable, innovative Assistant Manager to supervise operations at our Japanese cuisine restaurant, Hayashi. The assistant restaurant manager's duties include scheduling shifts, balancing cash registers, and overseeing payroll. You should also address customers' complaints and queries in a swift, courteous manner. To be successful as an assistant restaurant manager, you should implement measures to minimize costs and improve profitability. An outstanding assistant restaurant manager will contribute to the professional development of staff. Responsibilities • Opening and closing the restaurant., • Appointing, inducting, and mentoring new staff members., • Scheduling shifts and assigning tables to waitstaff., • Resolving customers' questions and grievances in a professional manner., • Conducting payroll activities in an accurate, timely manner., • Ensuring that the restaurant adheres to pertinent health and safety regulations., • Sourcing better deals on all resources and equipment that warrant replacing or replenishing., • Recording all income and expenses and ensuring that cash registers are balanced., • Ensure appropriate inventory and ordering systems are in place Qualifications • High school diploma, GED, or equivalent., • Previous supervisory experience, preferably within a restaurant., • Prior experience using payroll software., • Intermediate accounting and arithmetic skills., • Strong leadership skills with an affinity for capacity development., • Excellent conflict resolution abilities., • Innovative, trustworthy, and impartial.

Job DescriptionRestaurant Service Manager Upscale Dining-Hospitality Leader We're In Search Of A Restaurant Service Manager That Is Dynamic, Hospitality Minded With An Entrepreneurial Spirit And Has A True Desire To Be Successful! We want our Restaurant Service Manager to take pleasure in having a great time and creating an enjoyable atmosphere for their team members and guests. You will have bragging rights working with a concept that's modern, expanding, and encourages you to be you! We are a modern urban bar and restaurant made known for our signature martinis and remarkable menu selections. We have been successful because we have such a contemporary group of team members, managers and support staff. We are not looking for a robotic corporate type of Service Manager. We thrive on brand-new ideas and folks that aren't afraid to say what they mean, and mean what they say. We have been constantly challenging ourselves and our team to learn more and to try brand-new experiences keeping everyone happy in their work and no one gets bored. Don't miss out on this exciting opportunity as a Service Manager for our location in Las Vegas. Title of Position: Service Manager Job Description: The Service Manager will supervise all FOH daily procedures, including ensuring the highest quality of customer service is being given and team members are increasingly being trained, coached and developed the appropriate way. Together with the other members of the management team, the Service Manager will abide by a Daily Manager Agenda and ensure that all FOH scheduling is conducted in accordance with the budget. The Service Manager will also be involved with marketing strategies and assisting in making sure they are planned and executed in a timely manner. Benefits: • Excellent Compensation, • Medical & Dental Coverage, • Long & Short Term Disability, • 401(k), • Quarterly Bonus Program, • This position requires a minimum of 1-2 years' experience as a Service Manager in a high volume restaurant, • The Service Manager must be passionate about, and thrive on, the development and the mentoring of others, • The ability to drive positive sales and raise guest counts is a must for the Service Manager, • Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Service Manager

Job Description If interested, please apply in person at the Peppermill Restaurant & Fireside Lounge. The Assistant Restaurant Manager is highly motivated, responsible for both back and front of the house operations, providing maximum guest service and satisfaction while achieving financial goals. Duties: • Identify and define business needs, implementing solutions to enhance department operations, guest interactions, cost management, and revenue generation., • Supervise the preparation of high quality, consistent products., • Ensure outstanding service to guests in the department and at special events, supporting the casino., • Manage all food, beverage and labor costs within the department., • Ensure all food safety protocols are followed., • Collaborate with the Purchasing Department to maintain proper stock levels, inventory control and quality of purchased goods., • Counsel, guide, train and instruct personnel in their duties., • Communicate with management, other departments and designated personnel to address needs related to the Micros system., • Address guest complaints promptly to ensure satisfactory resolutions., • Prepare reviews, evaluations and other employee documentation, maintaining consistency and fairness., • Work with upper management on menus, specials and future developmental plans., • Ensure all employees maintain the highest levels of service and professionalism, including adherence to appearance and dress code standards., • Ensure all safety standards are followed and report unsafe conditions to upper management., • Maintain a “hands on” approach and assist team members as needed., • Address sanitation issues in collaboration with the Executive Steward, maintaining high cleanliness and organization standards.Qualifications:, • A minimum of 2 years management experience in a full-service restaurant., • Must have basic computer skills with Microsoft Office (Word, Excel and Outlook)., • Must have demonstrated ability to verbally communicate in the English language., • Must be able to initiate and engage in conversation in a professional and friendly manner., • Must be able to work any day of the week, weekends and holidays., • Must present a well-groomed appearance.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Model Bartender expedites guest drink orders by mixing, preparing and serving alcoholic/non-alcoholic drinks. The Bartender markets the nightclub, restaurant, lounge, pool and other services to guests while focusing on the development of a personal clientele list. This position performs in a public relations capacity when promoting the company. The ideal candidate works in an efficient and professional manner while maintaining a positive attitude while delivering superior guest service at all times. Primary Job Duties: – Includes, but is not limited to: • Greet, interact, entertain and serve guests courteously and in a timely manner with an upbeat attitude., • Anticipate guest needs and respond to all guest inquiries, requests, directions and information., • Answer questions about our food, beverages and other company functions and services. Inform guests of specials and menu changes., • Recognize and cultivate regular guests and repeat business., • Maintain line of sight/atmosphere control by circulating through your work area throughout your shift., • Report any incidents of theft, vandalism or violations to management., • Respond to guest concerns/complaints regarding service or beverages and correct errors or resolve complaints., • Obtain food and beverage orders from guests; organize and prioritize service per appropriate service sequence to ensure that orders/special requests are correct and properly presented., • Up-sell and suggestively sell menu items, specials and beverages., • Follow drink recipes when dispensing drinks., • Garnish beverages as needed per company standards and recipes., • Recognize and acknowledge when guests are becoming intoxicated and/or are intoxicated; monitor disruptive guests and promptly notify management., • Refuse further service of alcohol to intoxicated Guests in a courteous and safety-minded manner., • Comply with all safety and health department procedures and all state and federal liquor laws., • Responsible for accurately checking guest identification and following all other responsible vending guidelines., • Keep bar top, service station and work areas clean, organized and free of dirty glasses, dirty ashtrays, trash, etc. throughout shift including cleaning all spills immediately., • Ensure daily/nightly/weekly and opening/running/closing duties are completed., • Maintain opening, running and closing service equipment par, product and supply par., • Record and report any equipment failure and/or safety hazards to a manager immediately., • Ensure that all tables and chairs are clean and set up correctly., • Ensure proper rotation of all liquor, beer, wine and consumable items., • Maintain company safety and sanitation standards., • Safely transport service items, dishes and glassware from storage areas to back-of-house or bar/service station to kitchen for washing. Polish and wash glassware throughout your shift., • Prepare and process guest checks and payments by cash, credit card, venue comps and all other tender types through POS terminal functions., • Responsible to ensure accurate accounting of all bar monies and independent banking procedures., • Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and performs model/presenter tasks., • Assist in the development of promotional plans in order to increase business levels and sales., • Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue. Participate in marketing, publicity or media materials., • Maintain social platforms as indicated by management; post events, communications and participate in marketing campaigns via social media., • Ability to submit guests to the venues guest list, table reservations and focus on the development of personal clientele list., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Required: • At least two years’ experience in a high-volume restaurant, nightclub or similar field., • Ability to lift using proper lifting techniques., • Employ with safe alcohol service, sanitation and safety protocol., • Strong knowledge of spirits, wine, champagne, beer and mixed cocktails., • Previous experience modeling and beverage presentation., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Working knowledge of POS systems (Micros, UrVenue, etc.), • Previous experience working in a day club, nightclub, lounge or similar field., • Previous experience in mixology., • Previous experience working in a large, luxury resort setting.

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Competitive hourly rate $21-24 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Front of House Supervisors support the management team in providing a friendly, helpful and knowledgeable guest service that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on service. This position is a step before our Management Training and is an opportunity for you to learn the business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable guest service that goes above and beyond at all times. You will be exposed to each workgroup and expected to understand our service standards in each to coach and support others as you execute a shift. You will contribute and excel in a team service environment. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age to serve alcoholic beverages with food., • High school graduate, some college, • Any previous supervisor experience., • Food Handler Card, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to be well organized, maintain concentration and think clearly when providing service to Guests., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to suggestively sell menu items and beverages., • Ability to converse calmly with irate Guests, co-workers or supervisors in sometimes tense situations., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to maintain complete knowledge of the front of house standards, • Correct maintenance and use of food serving/preparation equipment., • Complete opening duties as assigned and to standard, • Record all necessary information/messages in legible writing on appropriate sheets., • Seat Guests as reserved or on a walk-in basis, promptly and courteously, accommodating special requests., • Ensure the transfer of guest checks from bartender and cocktail servers to dining room servers., • Anticipate Guests' needs, respond promptly and acknowledge all Guests, however busy., • Interact in courteous and professional manner with Guests, supervisors and co-workers., • Interact with people beyond giving and receiving instructions, particularly in resolving Guest complaints., • Follow Manager’s instructions., • Monitor and maintain cleanliness, sanitation and organization of and Guest restrooms., • Guide the activities of the assigned assistants to ensure optimum service to Guests., • Complete all closing reports as assigned and leave duty after reporting to Manager., • Legibly document orders when point of sale system is inoperative and distribute orders to appropriate stations., • Complete comp’s or voids as needed during the shift, • Follow maintenance program and cleaning schedule for each shift, • Update menus and wine lists for managers

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? Competitive Hourly rate plus commission ($16.50 per hour, plus commission on bottles of wine) What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Wine Stewards guide our Guests through a wine experience that will exceed their expectations, while driving sales and providing excellent service and wine knowledge. As the wine steward, you will pair wine and food for Guests as requested or as helpful. You will impact the Guest experience in all steps of service, to include: initial greet (if applicable), order taking, confirmation of wine ordered and proper service of said wine including decanting and suggestive selling. You will move through the dining room communicating with all Guests, crewmembers, managers and vendors in a courteous and professional manner. You are pivotal in maintaining the physical inventory and constantly evolving the wine list itself. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college., • Level 1 Court of Masters, WSET level 2, or equivalent, • Current CA Food Handler’s Card., • Ability to communicate verbal and written English with Guests, management and co-workers., • Ability to add Guest notes to Open Table database., • Ability to open all wine/champagne bottles with ease regardless of the difficulty of corks, openers, size of bottle, etc., • Ability to recognize a wine that is up to our standard, • Complete knowledge of proper glassware to use and decanting technique., • Maintain knowledge of major winemaking regions, vineyards, styles, vintages and producers and bottlings., • Ability to maintain complete knowledge of the service standards, • Ability to describe characteristics, pricing and descriptions of every wine/champagne "by the glass" selection and all major wines on the wine list and dessert wine list., • Drive sales at all times, keeping in mind the taste preference and budget parameters of the Guest, using suggestive selling techniques, • Visit table, take wine order, confirm during order-taking and upon presentation of wine, serve wine in an expert manner including proper pouring and decanting technique., • On a shift-by-shift basis, build Open Table Guest notes database to build history of Guest to better serve/sell to the Guest., • Manage the evening’s inventory of wine (restocking as needed), • Follow wine service standards for ringing in and tracking orders., • Maintain wine stock in service areas so wine can be served quickly to Guest., • Maintain neat and organized condition of all wine storage areas., • Maintain “Wine Bible” with one-page sheets for all current (and past) wines on wine list., • Ensure that any Guest that is not 100% satisfied with our product or service is attended to immediately, and a manager is informed., • Ensure that restaurant wine glassware and decanters are at par, available, and clean., • Assist with inventories as directed by manager., • Assist with wine ordering as directed by manager, • Assist with all other service to Guests as needed: Hosting, Bussing, Running Food/Drinks, taking orders, etc., • Actively participate ongoing Crew wine education, • Maintain an eye for details., • Keep self at a level of high energy and engagement., • Maintain and grow an enthusiasm for the wine program., • Complete side work duties as assigned. Equal Opportunity Employer

Job DescriptionBenefits: • Dental insurance, • Free food & snacks, • Health insurance, • Paid time off, • Vision insurance, • 401(k), • Employee discounts Duties and Responsibilities: • Manage restaurant efficiencies for economic-growth, staff morale and guest satisfaction., • Assist with employee hiring, training, scheduling, payroll, and terminations., • Communicates effectively with the kitchen on new menu rollouts, changes, or any 86ed items., • Manage weekly front of house costs and employee payroll budgets., • Participate in daily pre-shift meetings with front of house staff., • Follow all SNHD food and sanitation guidelines., • Must have Food Handler Safety Card in Nevada., • Must be able to assist with cleaning projects., • Assist other areas of the restaurant when necessary., • All other duties as assigned.What We Are Looking For:, • Candidates must have at least 2-years prior experience as a Manager., • Candidates must be experienced with computers, including Microsoft Office, and email., • Candidates must be able to bend and lift to 50 lbs., • Must be 21 years of age or older., • Must be a team leader, team player and have a positive attitude., • Candidates must be able to work a flexible schedule and be able to work weekends and holidays.We offer competitive pay, paid time off, and benefits!

Job Description GENERAL PURPOSE OF JOB: The Manager is responsible for ensuring that the center is run according to the required K1 standards. The Manager holds their Salaried and Hourly Staff accountable, coaching and developing them to be ready for the next level. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assisting the General Manager in recruiting, interviewing, hiring, training, disciplining, and terminating, • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensuring that cashier personnel adhere to correct cash handling procedures, • Ensure cashier personnel are meeting the minimum selling standards set forth by K1 Speed, • Monitor inventory, supporting the General Manager each month to complete an accurate account of the items on hand, • Ensuring that track personnel run races safely, efficiently and professionally, • Ensuring that mechanic personnel maintain our karts in peak working condition, • Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service, • Corresponding with and providing regular reports to corporate office personnel, • Maintaining the highest standard of facility appearance, • Oversees the day- to-day operations within the policies and guidelines set forth by K1 Speed., • Identify on a regular basis their opportunities and creates an action plan to increase the performance level to the required K1 standard, • Ensures that their location has the proper staffing level to maximize the employee and guest experience., • Over sees weekly inventories of each location per company standards., • Maintain a professional K1 image including the Paddock lounge cleanliness, proper uniforms and appearance standards., • Ensures their location is keeping food cost, part costs and labor costs (hours) at or below K1 acceptable standards., • Ensures their location is consistently following the guidelines for private party events and catering including: food service and quality standards, greet procedures, POS and payout procedures, set up and décor standards, party rental and supply storage and rebooking all repeatable parties., • Understands and makes sure that each team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Works with their team to promote a positive social media response., • Works with their team to ensure that each employee understands the importance of treating guests the K1-Way so the guests continue to return, providing an exceptional guest experience., • Responds to customer service needs to provide the highest standards of service within 24hours., • Maintains great relationships with all vendors and notifies the General Manager of any vendor issue, • Ensures their Team is providing a safe working and guest environment to reduce the risk of injury and accidents., • Represents the K1 image at all company and community events (local businesses, organizations and media)., • Ensures their Team is engaging in preventative maintenance, daily cleaning, and repairs., • Practice the K1 Speed open door policy at all times. Job Knowledge – Able to learn new skills and maintain up-to-date job-related information. Applies technical and procedural know-how to get the job done; understands job duties and responsibilities. Initiative – Takes initiative versus waiting for direction. Results and goal oriented. Desires to excel on the job. Demonstrates self-confidence and positive attitude. Professionalism – Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences. Has and maintains a positive sense of humor and uses humor and uses humor appropriately. Embraces, communicates, and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs. Planning and Organizing – Develops realistic plans, setting reasonable completing times. Effectively uses time and resources. Prioritizes duties in a manner consistent with organizational objectives and emergencies. Team Work/Cooperation – Successfully works with others to achieve desired results. Helps prevent/resolve conflicts. Develops positive working relationship with all people. Promotes mutual respect. Being pleasant with others on the job and displaying a good-natured cooperative attitude to bring teams of people together. Is flexible/open minded. Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Overcomes obstacles. Helps team solve problems. Productivity – Takes on additional responsibilities as needed. Manages priorities. Develops and follows work procedures. Active Learning – Understanding the implications of new information for both current and future problem-solving and decision making. The ability to accept criticism and stay calm under pressure. Communication – Communicating in a professional and empathetic way so employees understand what is expected of them. Effectively conveys and receives ideas, information and directions. Demonstrates good verbal and written communication. Paying attention to what people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times Customer Orientation – Listens, identifies, and responds, quickly and effectively to internal and external customers’ needs and sets work activities accordingly. Goes beyond what is expected and follows up to ensure customer satisfaction. Work Quality – Demonstrates accuracy, thoroughness, and attention to detail. Decision Making – Take calculated risks, make timely/responsive decisions. Modifies decisions based on new information, and takes ownership of the outcomes of each decision made. Adaptability/Flexibility – Demonstrates judgment and willingness to make exceptions. Initiates or accepts changes in the process, while maintaining focus on the task/issue. Transitions effectively between multiple tasks on priorities. Meeting the needs of each customer without compromising the brand/business. EDUCATION and/or EXPERIENCE: Must be 21 years of age. High school diploma Associates in Business or related field preferred. Must have 3 years of Food and Beverage experience, current ServSafe Manager Certificate is a plus. Must have 5 years of previous management experience with a successful track record, preferably in restaurant, entertainment or hospitality. PHYSICAL DEMANDS: This position requires that weight be lifted, pushed, pulled, safely for extended periods of time. Must be able to lift up to 100lbs with reasonable accommodation. WORK ENVIRONMENT: The work environment for this job typically has a high level of noise. The work will be performed predominantly indoors, however, things such as marketing events can be exposed to the outdoor elements. SUPERVISORY RESPONSIBILITIES: Responsible for managing salaried and hourly employees.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: • Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun, • Excellent training & career advancement opportunities, • Continuous learning & development, • Strong family values & culture, • Employee Benefits:, • Health Benefits, • 401 (k) Match, • Job growth opportunities, • Paid Leaves, • Paid Life Insurance, • Employee Discounts, • Meal Privileges, • Gallup Exceptional Workplace Award The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: • Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program, • Implement assigned Crew Management activity., • Implement assigned Cost Management activity, • Completed at least High school education., • At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved., • High energy level; must be able to work in varying work schedules and workweek/days including holidays, • Good communication and interpersonal skills, • Results-oriented, self-driven, fast learner & adaptable Candidates will be required to show proof of being fully vaccinated against COVID-19 prior to commencing employment. Reasonable accommodations will be considered on a case-by-case basis for exemptions to this requirement in accordance with applicable law. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Restaurant Manager is responsible for leading, educating, motivating and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant. Primary Job Duties: – Includes, but is not limited to: • Administer all aspects of personnel to restaurant team members., • Interact with customers and guests to receive feedback on their service., • Provide ongoing education to team members on industry trends and service etiquettes., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Increase restaurant revenue through marketing strategies, networking and team member engagement., • Maintain inventory levels for food, supplies and equipment., • Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF)., • Audit monthly profit and loss statement and act on all variances., • Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations., • Assist with restaurant opening and closing responsibilities, when needed., • Escalate critical issues to General Manager or Director of Restaurants., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least five years of experience working in a Restaurant in a similar or related environment., • At least three years of Restaurant management experience in a similar or related environment., • Working knowledge of general restaurant operations., • Proficient in restaurant financial management., • Working knowledge of restaurant management software system(s)., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to successfully lead and mentor a team., • Ability to work varied shifts, including nights, weekends and holidays., • At least 21 years of age. Preferred: • Previous experience working in a large, luxury resort setting., • Bachelor's Degree in a related field.

Job DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • Requires the ability to work efficiently and within a team environment, • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times, • Applicants must be 21 years of age or above, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job DescriptionGeneral ManagerCasual Theme - Seafood We’re seeking a General Manager who wants to manage a fun, hang-loose environment, work with cool people, and enjoy some competitive benefits! Apply today in Las Vegas , NV. We are a dynamic and growing leader among the seafood, full-service, casual dining chains currently still growing. We are focused on creating the perfect dining experience for our guests and a thrilling work environment for our people, while offering opportunities for career growth in a professional, yet casual workplace. Our General Manager Professionals lead with a true passion for customer satisfaction. You don’t want to miss out on this wonderful opportunity as a General Manager, apply today for our location in Las Vegas, NV.. Title of Position: General Manager Job Description: The General Manager works as the leader of the Restaurant Management Team. This General Manager will plan, direct, and coordinate the operations of the restaurant while adhering to the company absolutes; determining leadership, embracing passionate people, always serving the perfect food and perfect beverage, creating us crave able experience, maintaining a sanitary, safe, and spotlessly clean restaurant. The General Manager will assess staffing needs and recruit staff, monitor purchasing, storage preparation, cooking, handling, and serving of all food and beverage products to ensure correct recipe, portion, and specific standards. The General Manager will also organize and direct training programs within the restaurant act as a support system for all areas of the restaurant and ensure the highest quality levels of products and hospitality. Benefits:· Competitive Starting Salary· Medical, Dental, Vision, and Life Insurance· Life and Accident Insurance· 401K· PTO· Employee Discount; Bonus Pay Qualifications:· The General Manager must be extremely guest-oriented with the highest degree of honesty and integrity· Open availability is a requirement for the General Manager· The ability to drive positive sales and raise guest counts is a must for the General Manager· The General Manager must be passionate about and thrive on the development and mentoring of others· This General Manager position requires a minimum of 2 years’ experience of restaurant management Apply Now - General Manager located in Las Vegas, NV.If you would like to be considered for this position, email your resume to #ZR

Job DescriptionCompany Description Job Description Named for Las Vegas “super host” Charlie Meyerson, Charlie’s Sports Bar serves all-American crowd-pleasers with views of the sports action on multiple screens. Think elevated tailgate favorites like sky-high burgers and a massive all-beef Chicago dog and shareable appetizers like giant pretzels and loaded nachos. Pair them with shakes and floats, any of 16 beers on tap and a rotating list of craft microbrews The Manager is responsible for operating the outlet efficiently within pre-established cost controls, managing, scheduling and training restaurant staff, monitoring staff performance, maintaining the department in accordance with Health Department standards, and ensuring customer satisfaction through application of outlet and Wynn Las Vegas service standards. Qualifications • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus., • Requires prior experience in Food & Beverage and a minimum of 2 years in a supervisory position, preferably in a similar venue., • Candidate must exhibit strong motivational and developmental skills., • Requires the ability to work efficiently and within a team environment., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times., • Applicants must be 21 years of age or above. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: • Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun, • Excellent training & career advancement opportunities, • Continuous learning & development, • Strong family values & culture, • Employee Benefits:, • Health Benefits, • 401 (k) Match, • Job growth opportunities, • Paid Leaves, • Paid Life Insurance, • Employee Discounts, • Meal Privileges, • And other employee perksRecipient of two (2) Global Employer Excellence Awards, • Gallup Exceptional Workplace Award The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: • Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program, • Implement assigned Crew Management activity., • Implement assigned Cost Management activity, • Completed at least High school education., • At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved., • High energy level; must be able to work in varying work schedules and workweek/days including holidays, • Good communication and interpersonal skills, • Results-oriented, self-driven, fast learner & adaptable APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description Michelin Starred Celebrity Chef, Michael Mina looking for an experienced, Travel Focused General Manager for his Growing Restaurant Empire! Mina Group is an industry-leading hospitality group led by James Beard Award-winning chef Michael Mina. We manage more than 40 concepts across the US, partnering with numerous industry leaders including the Four Seasons, MGM hotels, JW Marriott, and Bungalow Hospitality. Our goal is to elevate the craft of hospitality by delivering one-of-a-kind memories to our guests. We will recruit and develop leaders who share our obsession with hospitality and embrace our values of empathy, adaptability, and selflessness. POSITION SUMMARY Responsible for assisting with management coverage at all restaurants, where there is a shortage of management or management transition. Also, coordinates, supervises, trains, and assists in all operational areas during new restaurant openings and at existing Mina Group restaurants. Applicants must be open to relocation. Our Ideal Candidate is: A detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all front-of-house operations, providing insight and guidance to every member of the team, working closely with the assistant general manager and corporate operations teams to further the success of the restaurant. You have exceptional financial acumen, expertise in service, an impeccable eye for detail, a high level of professionalism, and you can execute the standards of a 2-star Michelin establishment. You have a proven track record of driving revenue, increasing team member engagement and retention, and developing and implementing systems. What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food and service education, • Ability to work clean, organized, and lead a team, • Have a strong eye towards development both personal and for your team, • Professional Attributes, • Experience with various industry specific software; Micros, Toast, open Table, Seven Rooms, Avero and others, • Adept at team building across both back and front of house, • Adaptability in both your leadership style and your business approach, • Advanced knowledge of Food and Wine. Level 1 Somm certification a big+, • Desire to teach and mentor both your staff and interns, • Basic Qualifications, • 5-7 years’ experience in a fine dining high volume restaurant, with at least 4 years in a leadership role, • Hospitality degree preferred, • Knowledge of safety and hygiene protocols, • Working knowledge of HR practices and labor laws, • Ability to frequently lift up to 40 pounds Timeframe and Initiative: The Restaurant Excellence Team (REX) provides leadership candidates the opportunity to be fully trained in MINA Group standard operating procedures, systems, and concepts through assignments at multiple locations with the goal of taking a leadership position at a MINA Group restaurant in a full-time capacity. While individual development and management vacancies may affect timing, our expectation is that REX members will assume a full-time position at any one of our outlets within 12-18 months from their hire date. Salary for this role is $90,000-100,000 moving to $110,000-$130,000 after 6 months. Mina Group is an equal opportunity employer committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities. Powered by JazzHR z5vkMnzAyb

Job DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • Requires the ability to work efficiently and within a team environment, • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times, • Applicants must be 21 years of age or above, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job DescriptionCompany Description Job Description We're looking for an experienced and dynamic Restaurant Manager to join the Wynn Las Vegas team. You'll be responsible for overseeing daily operations, ensuring exceptional customer service, and driving the success of the restaurant • Manage overall restaurant operations to ensure efficiency and profitability, • Ensure compliance with health department standards and food safety regulations, • Create and implement strategies to enhance the guest experience, • Oversee inventory management and cost control to ensure financial targets are met, • Collaborate with kitchen staff to develop and update menu items, • Resolve guest issues and address concerns promptly and professionally, • Implement and maintain company policies and procedures, • Conduct departmental pre-shift meetings to keep team members informed of pertinent information, • Supervisor and support a team of food and beverage personnel including hiring, scheduling, assigning work, reviewing performance, and employee engagement, • Train and monitor employees to ensure adherence to the Wynn service standards for all staff, • Manage the restaurant’s employee relations and human resources agendas while understanding the language within the collective bargaining agreement (CBA)., • Other job duties as assignedQualifications, • Previous experience in Food & Beverage, • Minimum of two (2) years of management experience, preferably in high-volume luxury resort setting, • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language is a plus, • Strong leadership skills with the ability to motivate and develop team members, • Requires the ability to work efficiently and within a team environment, • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times, • Applicants must be 21 years of age or above, • Flexibility to work various shifts, including evenings, weekends, and holidays, • Ability to work under pressure in a fast-paced environment with multiple priorities Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job Description Overview Be a Part of Something Uncommonly Good At Noodles & Company, our mission is to nourish and inspire every team member, guest, and community we serve. We’re hiring restaurant Shift Managers to lead, coach, and work alongside our teams to deliver exceptional experiences. We craft more than bowls of noodles – we create moments that bring people together. Whether it’s preparing a perfectly sautéed dish, contributing to the energy of a vibrant team, or delivering smiles through great service, every detail matters. We’re more than fast food – we’re a fast casual restaurant where fresh ingredients meet great vibes, and every meal is an opportunity to bring people together. If you’re ready to bring your passion, deliver big-hearted service, and grow with a team that values you, apply today! After your interview, we’ll treat you to a free meal (up to $10 value) – because every great connection starts with great food. Why Choose Noodles & Company? We don’t just offer a job; we offer a place to thrive – with fresh-made meals every shift, flexible schedules, and perks that go beyond the plate: • Join an amazing restaurant leadership team where your voice matters, • Competitive pay plus tips, • Flexible schedules for part-time or full-time needs, with open availability as a plus, • Paid time off – up to 40 hours, • Optional early access to earned pay when you need it, • Meal and lifestyle discounts, including event tickets and cell phones, • Tuition assistance and scholarships, • Recognition programs to celebrate your achievements, • Free mental health, legal, and financial resources to support your well-being, • Medical & pharmacy, dental, vision, and pet insurance, • 401(k) with employer match and stock purchase discounts, • Leadership development programs to fuel your growth with us, • Free online Spanish and English courses, • Noodles Resource Groups – inclusive communities that foster belonging, build connections, and support your personal and professional growth What You Bring to the Table As a Shift Manager, you’ll help create an uncommonly good experience for every guest by: • Having previous management or leadership experience preferred., • Having customer service experience preferred., • Delivering an uncommon guest and team member experience with energy and positivity., • Leading a culture of food safety that meets company standards in food quality, cleanliness, and practices., • Recognizing team members for their hard work and celebrating wins during each shift., • Delegating responsibilities to your team of rock stars to ensure every guest’s expectations are exceeded., • Owning open, mid, or close routines for your shift and setting the next shift up for success., • Demonstrating excellent guest service skills and communicating efficiently., • Meeting the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation., • Having the ability to obtain and maintain any required food safety licenses or certifications in accordance with local, state, and federal regulations., • Having availability for night, weekend, and holiday shifts is a plus., • Being at least 18 years old, making this a great opportunity for individuals looking to gain new skills and kickstart their career. Noodles is an Equal Opportunity Employer and Military Friendly workplace. We encourage Veterans and their spouses to apply. We are proud to be recognized on Forbes’ Best Employers for Diversity and Forbes' Best Employers for Women lists and are committed to creating a culture of belonging where Noodlers can bring their full self to work. Application Deadline: We accept applications for this position on an ongoing basis. There is no specific application deadline, and we encourage interested individuals to submit their applications at their convenience.

Job DescriptionCompany Description Job Description The Restaurant Manager will work in venues across the fine dining portfolio on an as-needed basis. The Restaurant Manager is responsible for operating each outlet efficiently within pre-established cost controls, managing, scheduling and training restaurant staff, monitoring staff performance, maintaining the department in accordance with Health Department standards, and ensuring customer satisfaction through application of outlet and Wynn Las Vegas service standards. Qualifications • Candidates must be able to communicate, read and write in English fluently and in a professional manner. The ability to speak a second language a plus., • Requires prior experience in Food & Beverage and a minimum of 2 years in a supervisory position preferably in a similar environment (high-volume fine dining restaurant in a luxury resort setting)., • Candidate must exhibit strong motivational and developmental skills., • Requires the ability to work efficiently and within a team environment., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times., • Applicants must be 21 years of age or above. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job Description Status: Full-time Reports to: General Manager Company: Evening Entertainment Group Location: Bottled Blonde Las Vegas Job Summary: The Restaurant Manager will work alongside and directly support the General Manager with responsibility for team leadership and development, beverage/food functions, guest and employee satisfaction, private and hosted events, and revenue targets. The ideal candidate will have excellent written and verbal communication skills. Computer skills are also required as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel. Due to the fast-paced nature of the business, the ability to multi-task and work under pressure while still being detail oriented is imperative. Responsibilities • Experience working in food and beverage-centric concept, high volume sports bar atmosphere ideal, • Excellent customer service skills and experience working with VIP and regular clientele, • Experience in training and mentoring of staff, • Knowledge of inventory management and previous scheduling experience, • Excellent interpersonal skills to communicate with management, executive team, and employees, • A strong working knowledge of POS systems, • Ability to work in a fast-paced, sometimes stressful environment and maintain physical and mental stamina while dealing effectively with guests, management, and team members, • Ability to collaborate with others, accept direction, and practice excellent time management skills, • Ability to address challenging situations with clients and team members with professionalism, • Responsible for the successful achievement of all financial, quality and service goals for the organization along with the General Manager and Assistant General Manager, • Proven customer service experience as a manager, • Familiarity with restaurant management software, • Strong leadership, motivational and people skills, • Acute financial management skills, accounting, • Strong supervisory and leadership skills, • Able to work flexible hours necessary including off hours, weekends and holidays, • Must possess effective communication skills for dealing with diverse staff, • Exceptional organizational, verbal and written communication skills, • Ability to multi-task and perform calmly in a fast-paced environment, • Extensive food and beverage (F&B) knowledge, • Proven work experience as a Restaurant Manager, Floor Manager, Hospitality Manager or in a similar role

Job DescriptionBenefits: • Commission, • Bonus based on performance, • Employee discounts

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Part Time & Full Time Bartenders average between $500 - $2,000 / week. You will be paid minimum wage, $12, plus tips as provided by the guests. The advertised expected range is an estimate, only, and is based on current take home averages. It is based on schedule flexibility & availability is not guaranteed. We keep it reel! Premium benefits, an amazing array of craft cocktails, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! We are looking for seasoned Bartenders who seek career growth in the restaurant industry and who possess a passion for food and beverage. All crewmembers provide friendly, helpful and knowledgeable guest service that goes above and beyond at all times. Each crew member contributes and excels in a team service environment. All crew members are responsible for understanding the duties of their position and following all company standards and guidelines. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age to serve alcoholic beverages., • 5 Years’ experience as a restaurant bartender in a similar level of volume with a craft/classic cocktail program., • High school graduate, some college., • Current CA Food Handler’s Card., • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to compute basic mathematical calculations., • Complete opening duties as assigned., • Take Guests' food and beverage orders, utilizing suggestive selling techniques., • Input orders into point-of-sale system. Legibly document orders when point of sale system is inoperative and communicate with expeditor., • Make and serve alcoholic beverage items at bar and serve to Guests and servers., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Open wine/champagne bottles for Guests as well as wine by the glass selections., • Make all varieties of coffee in accordance with restaurant standards., • Serve all food courses and non-alcoholic beverage items to Guests., • Acknowledge all guests, anticipate Guests’ needs, and respond promptly to guests – however busy., • Interact in courteous and professional manner with Guests, management and co-workers., • Ensure proper bar-top maintenance throughout the meal and the bar-top is wiped and clean for next Guest., • Wash and stock all bar glassware throughout shift., • Present guest checks and process payments adhering to cash handling and credit policies., • Clean and wipe down bar immediately after Guest departs., • Collect and report tips at the end of the assigned shift., • Complete closing duties as assigned.

Job Description LV Petroleum is a dynamic and rapidly growing company specializing in the ownership and operation of travel center truck stops and quick serve restaurant (QSR) brands across multiple regions. We are committed to delivering quality service, innovative food concepts, and top-tier amenities to highway travelers and professional drivers alike. As we continue to expand, we’re seeking a skilled Procurement Manager to help drive the sourcing and supply chain strategy for our growing portfolio of QSR and casual dining locations. Position Summary The Procurement Manager will be responsible for sourcing, negotiating, and managing supplier relationships for construction-related goods and services, fixtures, equipment, and materials required for new builds and remodels of QSRs and casual dining establishments. This role is critical to ensuring projects are completed on time, on budget, and to company standards. Key Responsibilities • Lead end-to-end procurement efforts for restaurant construction and renovation projects, including FF&E (furniture, fixtures, and equipment), materials, and services., • Develop vendor relationships and negotiate pricing, contracts, and delivery terms., • Collaborate with construction managers, architects, and restaurant operations to ensure alignment on project scope and timelines., • Manage procurement schedules and budgets across multiple simultaneous builds or remodels., • Establish standardized purchasing processes and tools across projects and locations., • Monitor market trends, price fluctuations, and vendor performance., • Ensure compliance with company policies, local regulations, and safety standards., • Travel to job sites and vendor locations as needed (approximately 20–30%). Why Join LV Petroleum? • Competitive compensation package, • Comprehensive benefits (medical, dental, vision, 401k), • Dynamic, entrepreneurial team environment, • Opportunities to grow with a rapidly expanding company, • Play a key role in shaping our restaurant and retail development strategy How to Apply Interested candidates should submit a resume and a brief cover letter outlining their relevant experience Requirements 5+ years of procurement or supply chain experience, with a focus on restaurant construction and development (QSR and/or casual dining required). Proven track record of negotiating contracts and managing vendor relationships in a fast-paced, multi-unit environment. Strong knowledge of construction materials, FF&E, and restaurant operational needs. Experience working closely with general contractors, engineers, and interior designers. Excellent project management, organizational, and communication skills. Proficiency in procurement software or ERP systems. Bachelor’s degree in Business, Supply Chain Management, Construction Management, or related field preferred.

Job Description Position Title: Service Manager Department: Front of House Management Reports To: General Manager, Director of Hospitality Direct Reports: Captains, Servers, Server Assistants Position Summary: The Service Manager is responsible for upholding and executing a high standard of hospitality and service excellence within a dynamic dining environment. This individual collaborates closely with senior leadership to reinforce the organization's vision of hospitality and deliver exceptional guest experiences that combine fun and refinement. This leadership role requires operational oversight, team development, and proactive guest engagement to ensure the restaurant runs smoothly, efficiently, and profitably. The Service Manager will drive morale and team performance, positively resolve guest concerns, and maintain the integrity of the service model at all times. Key Responsibilities: Hospitality Leadership: • Champion the core values of hospitality and service excellence., • Ensure compliance with service standards, policies, and procedures., • Lead service execution as a section manager, participating in all steps of guest engagement including greeting, menu presentation, order taking, grilling, and check handling., • Foster clear communication between front-of-house and culinary teams., • Provide personalized service to VIP guests and handle guest complaints both in-person and online. Operational Management: • Oversee daily administrative operations including payroll, service floor plans, and shift walkthroughs., • Provide clear direction to hourly staff, ensuring all operational and service goals are met., • Develop accountability systems, provide ongoing coaching, and administer disciplinary actions when necessary., • Manage POS back-office functions including employee profiles and menu setup., • Lead Department of Health (DOH) compliance efforts through frequent walkthroughs and immediate issue resolution., • Promote a safe, clean work environment and investigate safety incidents to identify root causes. Training & Development: • Oversee ongoing service education for staff, including scheduled training classes., • Ensure all recipes and procedures are followed for food and beverage consistency and quality., • Monitor guest feedback and mystery shopper reports for continuous improvement. Team Management: • Recruit, train, coach, and evaluate front-of-house team members including servers and server assistants., • Act as a role model in service delivery and guest interaction., • Provide mentorship to service teams, fostering a collaborative and motivating work environment., • Mediate staff and customer conflicts with professionalism and empathy. Professional Standards: • Demonstrate deep knowledge of hospitality standards, culture, and service practices., • Uphold core values of learning, sustainability, professionalism, and stewardship., • Maintain polished appearance and behavior consistent with hospitality industry expectations., • Participate in meetings, training sessions, and team events., • Ensure compliance with all relevant policies, laws, and health regulations. Qualifications: • Strong English communication skills (spoken and written)., • Exceptional organizational skills, attention to detail, and ability to multitask., • Demonstrated ability to lead under pressure in a fast-paced environment., • Knowledge of food safety protocols and DOH standards., • Certification in food handling and responsible alcohol service (or ability to obtain)., • Ability to work evenings, weekends, and holidays., • Proficiency with POS systems, reservations platforms, Microsoft Office, and Google Workspace., • Familiarity with HR practices and team development principles., • Degree in Hospitality, Culinary Management, or similar field preferred. Physical Requirements: • Ability to stand or walk for extended periods (up to 12 hours)., • Regular lifting and carrying of items up to 50 lbs., • Ability to navigate stairs and adapt to a variable-temperature environment., • Comfortable operating equipment and engaging in physically demanding tasks.

Job Description The Event Sales Manager is responsible for planning, selling, and executing all private dining and large party events. This role plays a critical part in driving revenue through both proactive and reactive sales efforts, including local marketing, direct outreach, and relationship-building strategies. The position reports to the Director of Group Sales & Catering and works closely with the General Manager and Executive Chef to ensure that each event reflects our brand values and exceeds guest expectations. Key Attributes & Qualifications: • Highly motivated self-starter with a proactive mindset, • Natural leader who models our brand culture and values, • Team-oriented with a strong focus on guest satisfaction, • Passionate about hospitality and building meaningful client relationships, • Confident and skilled in sales techniques and negotiations, • Excellent interpersonal, verbal, and written communication skills, • Strong organizational and time management abilities, • Detail-oriented with the ability to manage multiple projects simultaneously, • Goal-driven with proven ability to meet or exceed sales targets, • Reliable transportation required, • Bilingual (preferred but not required) Core Responsibilities: • Proactively solicit, negotiate, and confirm group and private dining business to meet or surpass sales goals, • Manage all incoming inquiries via phone, email, and website within a 48-hour response time, • Prepare proposals, issue contracts, and coordinate billing and event logistics including food and beverage arrangements, • Cultivate existing client relationships while also actively prospecting new business opportunities, • Serve as a brand ambassador at industry and community events, • Communicate effectively across all departments to ensure seamless event execution, • Build and maintain a consistent pipeline of leads and bookings, • Prepare and present floor plans, customized menus, and detailed event outlines to clients, • Create and update Banquet Event Orders (BEOs) in collaboration with front- and back-of-house teams, • Coordinate staffing needs and ensure alignment with event schedules, • Work closely with the GM, Executive Chef, Sommelier, and Bar Manager to review and confirm all food and beverage selections, • Oversee on-site and off-site event execution, including managing logistics, delegating responsibilities, and ensuring guest satisfaction, • Handle all aspects of the booking process including negotiations, contracts, deposits, payments, and post-event reconciliations, • Conduct timely follow-ups with clients, including thank-you notes and resolving any feedback, • Review monthly sales performance with the Director of Group Sales & Catering and align efforts to meet defined revenue goals, • Act as liaison between the restaurant and the corporate marketing team, ensuring timely communication of promotions, holidays, and specials to relevant contacts (concierges, planners, etc.), • Assist with menu updates and printing as needed Education & Experience Requirements: • Minimum of 2 years’ experience in restaurant group sales or a comparable hospitality sales role, • Proven ability to negotiate pricing within company guidelines, • Proficiency in Microsoft Office Suite, especially Outlook and Excel, • Experience with Tripleseat and OpenTable is a strong plus Compensation: Base salary + commissions + benefits package