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Job Description Sbarro 2860 Cumberland Mall, Suite #1326, Atlanta, GA 30339 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits. Supervisory Responsibility Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees. Essential Functions To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include: • Come to work promptly and regularly, • Take direction from supervisors, • Provide leadership and direction and work well with others, • Work in a fast-paced environment, • Accomplish multiple tasks within established timeframes, • Interact positively with Customers, • Stand much of the work day, • Concentrate and perform duties accurately, • Perform the Accountabilities listed below, • Perform as stated in the Work Requirements and Physical Demands section below Accountabilities 1. Trains, monitors and reinforces food safety procedures to subordinate managers and team. members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards; 2. Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures. 3. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives. 4. Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary. 5. Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary. 6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures. 7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits. 8. Engages in local restaurant marketing (LSM) efforts., 9. Performs other job related duties as may be assigned or required. Work Requirements and Physical Demands • Able to work a variety of schedules in accordance with business needs and customary scheduling requirements • May be required to transfer from one location to another as business needs dictate, • Prolonged periods of standing, walking, bending and stooping, • Able to lift 50 pounds, • Able to effectively and safely use kitchen equipment, • Possess basic mathematical skills, • Displays professional and appropriate image and appearance Other Requirements • Must be certified with appropriate state or local health department, • Must be in possession of appropriate license and permit to sell alcoholic beverages (where applicable) • Any additional duties as assigned Minimum Qualifications • 18 years of age, minimum, • High School Diploma or GED, preferred, • 3-5 years of restaurant or supervisory experience, preferred ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description About Us LX Group is a family-owned business that’s been serving the foodservice and equipment industry for over 30 years. It all started with a young immigrant woman who simply wanted to support her family. She worked tirelessly—driving semi-trucks while pregnant, taking no days off, and doing every job herself—to build what has become a trusted, dependable partner for customers across North America. Restaurant Equipment Market (REM, ) is where it all began. From our flagship store in Atlanta to our growing network of branches, REM has become a go-to destination for customers who value great service, practical solutions, and honest relationships. Our second-generation leadership grew up in the business—literally. He started tagging price labels in the warehouse at age 12, later working in nearly every role in the company: from driving a delivery truck and building furniture to managing sales, customer service, and other company functions. That hands-on journey shapes the way we lead—with humility, hustle, and a deep respect for the people who keep our business running. Today, we’re building on that foundation—modernizing our operations, expanding our reach, and strengthening our team. We are now seeking a Vice President of Sales & Operations to lead REM’s retail and branch performance, expand its regional footprint, and ensure exceptional customer experience at scale. If you’re seeking purpose, autonomy, and the opportunity to shape the future of a thriving family enterprise, we’d love to meet you. Role and Responsibilities The Vice President of Sales & Operations will oversee REM’s current retail branch and new branch development. This includes responsibility for store sales performance, branch operations, team development, customer satisfaction, and market expansion. This leader will work closely with the CEO and other business unit heads to ensure REM is a model of operational excellence and sustained growth. Key Responsibilities: Sales Strategy & Branch Growth • · Develop and lead retail and branch-level sales strategies that drive top-line growth and margin improvement., • · Set and manage sales goals, pricing strategies, and local market campaigns., • · Own day-to-day operations across all REM branches, including retail sales, customer service, warehouse, and fulfillment., • · Standardize processes across branches to ensure consistency, efficiency, and a best-in-class customer experience., • · Foster a service-first, high-trust environment for our walk-in customers, contractors, and restaurant partners., • · Lead in-store experience design and customer feedback programs., • · Build and mentor a diverse, high-performing team of store managers, sales associates, and operations leaders., • · Foster a values-based culture of ownership, accountability, and career growth., • · Work closely with the corporate strategy, supply chain, and marketing teams to align retail priorities with broader company initiatives., • · Support systems implementation (POS, ERP, CRM) and digital transformation efforts., • · Mandarin speaking is strongly preferred., • · 10+ years of experience in retail operations, sales management, or multi-unit leadership in foodservice, restaurant supply, or industrial retail., • · Proven ability to lead geographically distributed teams and scale branch-based business models., • · Strong financial and operational acumen with a track record of driving profitable growth., • · Deep understanding of customer behavior in B2B or contractor-facing retail environments., • · Lead the flagship business unit of a family-owned company with deep community roots and growth ambitions., • · High-impact role with autonomy, visibility, and direct partnership with the CEO., • · Competitive compensation package with performance-based incentives., • · Comprehensive medical, dental, and vision benefits., • · Opportunity to shape the future of a values-driven company where relationships matter, and leaders lead by example., • · A people-first culture where hard work, loyalty, and legacy are celebrated.

Job Description Are you looking for a management position in the restaurant industry that can lead to a career? We offer COMPETITIVE STARTING PAY, FLEXIBLE SCHEDULES, HEALTH BENEFITS, and 401k, ! Are you dedicated and ambitious? Come work with us. Our Assistant General Managers balance being a great leader with delivering WOW service to our guests. Krystal Assistant General Managers understand the importance of providing great energy for restaurant teams and being fresh, friendly and fast for our guest, while focusing on restaurant operations. Essential Responsibilities Develop People Lives People First promise to welcome, include, grow and celebrate each team member and consistently exhibits PRIDE values (Promote teamwork, Respect everyone, Impress customers, Deliver Results and Exemplify Integrity) • Creates a great energy in the restaurant and sets the team up for success, • Empowers the team through Yes I Can, • Communicates effectively and engages the team in regular huddles, • Coaches and motivates the Shift Leaders and crew members, • Recruits and develops top grade talent, • Demonstrates commitment to goals and inspires others to deliver excellent performance, • Recognizes the team with U-Rock and Fresh, Friendly and Fast recognition tools Creates a fresh, friendly and fast service experience so good that guests can’t wait to come back to Krystal • Serves as a role model to create memorable guest experiences, • Coaches WOW service and creates a welcoming work environment, • Takes actions to solve and celebrates guest feedback Helps to bring the brand to life in the restaurant • Supports the Restaurant General Manager’s efforts in the community with local marketing and events, • Supports company-wide promotions, product launches and product samplings Maintains the balance between providing a high quality employee and guest experience, and achieving financial goals • Responsible for executing Krystal 9 operating systems, • Assists in developing sales forecast and schedules to ensure Quality, Service and Cleanliness will be met, • Monitors business: previous day numbers, schedules, cash shortage concerns, and HACCP Logs, • Reviews inventory efficiencies to create product (truck) orders, • Reviews inventory and evaluates food costs, • Controls food and equipment inventory, conducts daily and weekly inventory counts and keeps inventory records, • Implements and follows up on operations and financial action plans., • Analyzes sales and labor results throughout and after each shift Ensures the restaurant is a safe, sanitary and appealing place for everyone • Assists in the compliance with health, safety, cleanliness, security and fire policies, standards and regulations, • Excellent people leadership and guest service skills required, • Ability to work in a fast paced environment, • Ability to communicate effectively with guests, team members and Above Restaurant Leaders, • Ability to resolves issues in compliance with Krystal standards, • Must have high school diploma or equivalent, • Must be able to lift up to 50 pounds of force frequently to move objects, • Ability to carry products/boxes and miscellaneous items weighing no more than 50 pounds, • Consistently handles product preparation, • Ability to kneel and follow proper lifting procedures, • Consistently lifts for product preparation, stocking and inventory

Job Description JOB TITLE: Assistant General Manager OPERATING GROUP: Charley’s FUNCTION: Operations REPORTS TO (TITLE): General Manager ROLE PURPOSE To lead team members in the execution of an excellent Guest experience resulting in increasing Guest counts, sales and MOP growth. To select, coach and develop team members. KEY RESPONSIBILITIES & ACCOUNTABILITIES Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant Team Members, optimizing profits and increasing sales, including: • Manage all areas of operations within the Restaurant including marketing and human resources, while ensuring the Company’s standards of quality, service and operations are maintained., • Manage operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness., • Work with the GM to maintain an accurate and up-to-date manpower plan of Restaurant staffing needs., • Prepare schedules and ensure that the Restaurant is staffed for all shifts., • Use appropriate selection tools to interview all Restaurant hourly team members, ensuring team members hired meet Company standards., • Staff, train and develop Restaurant hourly team members through orientation, ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis., • Directly supervise Restaurant team members., • Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e. R&M, marketing)., • Ensure proper security procedures are in place to protect team members, guests and Company assets., • Prepare end of shift reports including Daily Labor Control, Daily Food Control and Daily Sales., • 4-year college degree preferred or equivalent work experience., • Minimum of 2-3 years of experience working in a quick-casual restaurant.

Job DescriptionDescription: The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all food and beverage operations in Pagosa Springs, Colorado. This leadership role is essential to maintaining the resort's reputation as the #1 hot springs resort in America while elevating the dining experience across all outlets following a significant expansion that introduced new restaurant concepts and service models. The Director of Food & Beverage will oversee all resort dining operations including Wild Finch (full-service restaurant), Barefoot Grill (outdoor grill), 1881 Poolside Provisions, Canteen (poolside bar), The Cafe (breakfast/brunch), poolside walker service across both pool areas, and all banquet, event, and private dining functions. The ideal candidate is a strategic, financially savvy F&B leader with proven experience operating multiple outlets within a hotel or resort environment. This individual must demonstrate a track record of growing revenue, controlling costs, developing high-performing teams, and delivering elevated guest experiences. Candidates with primarily golf course, country club, or casino F&B backgrounds — where food and beverage departments typically operate as loss centers — are not the ideal fit. We are seeking someone who has run F&B as a true profit center within a hotel or resort setting. Essential Duties and Responsibilities F&B Leadership & Strategy • Provide overall leadership, direction, and accountability for all food and beverage operations, reporting to the General Manager and leading a team of outlet managers, chefs, bartenders, servers, and support staff across all resort dining venues., • Develop and execute a strategic vision for the resort's F&B program, with a specific focus on expanding Wild Finch beyond its current dinner-only service to maximize revenue potential and guest utilization., • Drive revenue growth across all outlets while maintaining or improving profitability through menu engineering, pricing strategy, labor optimization, and cost controls., • Accountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates across all outlets., • Lead menu development in partnership with culinary leadership, ensuring seasonal innovation, local sourcing alignment, and consistency across all outlets., • Ensure a cohesive dining identity across the resort — from fine dining at Wild Finch to grab-and-go at The Cafe — that reflects the resort's wellness-focused, guest-first brand., • Oversee daily operations of all five F&B outlets plus poolside service, ensuring consistent quality, service standards, and operational readiness from open to close., • Manage the unique operational demands of poolside food and beverage service across both the Original Pools and Wellness Pools, including walker service logistics, inventory management, and guest experience flow., • Ensure all outlets are appropriately staffed, trained, and equipped to deliver the expected guest experience during both peak and off-peak seasons., • Develop and maintain standard operating procedures for each outlet, adapting for seasonal menu changes, staffing fluctuations, and special event overlays., • Lead all banquet, event, and private dining operations, from proposal and menu planning through execution and post-event follow-up., • Partner with sales and marketing teams to develop competitive banquet and event packages that drive group business revenue., • Ensure seamless coordination between F&B, front office, spa, and engineering departments during events., • Develop and manage F&B operating budgets across all outlets, including revenue forecasts, cost of goods, labor budgets, and capital expenditure requests., • Monitor and analyze financial performance weekly and monthly — including food cost, beverage cost, labor percentages, covers, average check, and RevPASH (revenue per available seat hour)., • Implement inventory control systems, purchasing protocols, and waste reduction programs to maintain target cost percentages., • Negotiate vendor contracts, distributor agreements, and service partnerships., • Prepare and present financial reports, variance analyses, and strategic recommendations to the General Manager and ownership., • Recruit, hire, train, and develop F&B leadership and hourly team members across all outlets., • Build a culture of hospitality, accountability, and continuous improvement within the F&B department., • Implement structured training programs for service standards, product knowledge, upselling techniques, and safety protocols., • Conduct regular performance evaluations and provide coaching and mentorship to develop future leaders within the department., • Ensure every F&B touchpoint reflects the resort's identity as a wellness-focused, guest-first destination where dining is part of the overall experience — not separate from it., • Monitor guest feedback, online reviews, and satisfaction data to identify trends and implement service improvements., • Maintain a visible, hands-on presence across all outlets during service periods., • Ensure compliance with all applicable federal, state, and local regulations including Colorado liquor licensing, health department standards, food safety codes, and OSHA requirements., • Maintain all food handler certifications, liquor service permits, and health inspection records., • Minimum 7–10 years of progressive food and beverage leadership experience in a hotel, resort, or comparable multi-outlet hospitality environment., • Proven experience managing multiple F&B outlets simultaneously (restaurants, bars, poolside/casual, banquets)., • Demonstrated financial acumen — proven ability to manage P&L, control food and labor costs, and drive revenue growth in an F&B operation run as a profit center, not a loss leader., • Experience with banquet and event operations, including sales support, menu development, and execution., • Strong working knowledge of food cost management, inventory systems, menu engineering, and beverage program development., • Experience opening, expanding, or repositioning a restaurant concept (relevant to Wild Finch expansion)., • Budget development, forecasting, and financial reporting experience., • Proven team builder with a track record of recruiting, training, and retaining high-performing F&B teams in a competitive labor market., • Strong knowledge of food safety, health codes, and liquor licensing requirements., • Prior Director of F&B or equivalent experience in a resort environment with spa, wellness, or lifestyle positioning., • Experience in a seasonal or mountain resort market., • Culinary degree or formal hospitality management education., • Sommelier certification, Cicerone certification, or advanced beverage program knowledge., • ServSafe Manager certification., • Ability to stand, walk, and move between outlets for extended periods., • Ability to work in both indoor and outdoor environments in varying weather conditions., • Ability to lift up to 50 pounds., • Ability to respond to operational needs outside of standard business hours. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.

Job DescriptionDescription: results oriented leader with the desire to achieve success through people, quality and hospitality. responsible for the overall operation for their location and ensuring the integrity of bartaco. key areas of responsibility include team performance, increased sales and profitability, effective cost controls, development, training and retention of staff. responsibilities: • establishes guest service and satisfaction as a priority through personal example, • responds to guest complaints and resolves them in a way that ensures the guest will return again quickly and ensures that every guest leave’s happy before leaving building, • assists the gm with recruiting, retaining, training and developing an optimum number of staff who are enthusiastically dedicated to delivering the highest level of hospitality to the guest, • assists the gm in achieving targeted budgets, goals and objectives, • assists the gm in community involvement programs and marketing runs, • assist the gm to ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines while providing quality food and exceptional service, • assists gm in controlling other direct operating expenses such as utilities, smallwares, etc., to minimize expense without adversely affecting operations, • manages others work safely by being alert and taking action regarding safety hazards, • minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity as an hourly team member (i.e., trainer, shift leader)., • prior high-volume management experience required, • dependable, detail-obsessed, and open to constructive feedback, • exceptional communication skills—written and verbal (1:1 and in a group setting), • ability to reach, bend, stoop and frequently lift up to 25 lbs. without assistance and 50 lbs. with assistance, • ability to be on your feet and alert for extended periods of time #ZR

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

Job Description Company Description Chicken Salad Chick is the nation’s only fast-casual restaurant concept specializing in southern-inspired, fresh, house-made chicken salad. Founded in 2008 in Auburn, Alabama, it has grown significantly across the Southeast and beyond. Known for its rich culture of hospitality, the brand prides itself on delivering high-quality, flavorful dishes and a welcoming neighborhood restaurant experience. With a menu that features a variety of chicken salads, soups, sandwiches, and desserts, Chicken Salad Chick offers a unique dining experience. The company's culture and standards are upheld across its franchised and company-owned locations. Role Description We are accepting resumes for several summer internships at Chicken Salad Chick in the following areas: Role Number of Interns Needed Responsibilities Real Estate/Development 1 Support team with day-to-day tasks and contribute to ongoing development initiatives. Work with Cross Functional teams to collaborate on restaurant builds. Open to Real Estate, Construction or Business majors. Accounting 1 Primary responsibilities include running financial reports, data entry, and undertaking special projects as assigned by finance staff. Open to Finance or Accounting majors. Data Analytics 1 This opportunity is ideal for students who love working with data, and uncovering insights through data visualization that drive smarter decisions in the restaurant space. Open to Data Science/CMDA majors. Supply Chain 1 Assist in the analysis and optimization of supply chain processes, including demand forecasting, inventory management, and logistics. Open to Supply Chain majors. Marketing 2 Work with team on local store marketing, new restaurant openings, social media, or other promotional activities as needed. Open to Marketing majors. HR 1 Work with team to learn HR functions such as HRIS administration and testing, compliance, data reporting, and talent management processes, or other HR activities as needed. Open to Human Resource majors. These are full-time, on-site Summer Intern roles based in Atlanta, GA, starting June 1st and ending August 1st. Given the learning nature of the positions, assignments will be tailored to the incumbent's skills and interests. These roles offer unique opportunities to work closely with senior leaders, contribute to innovative business models, and gain hands-on experience in a fast-paced environment. Qualifications • Ability to manage administrative tasks, organize schedules, and support team operations, • Strong communication and teamwork skills to collaborate effectively with team members, • Basic knowledge of data analysis and the ability to assist in reviewing and interpreting information, • Detail-oriented, proactive, and able to manage time effectively, • Passion for hospitality and delivering exceptional customer experiences

Job DescriptionJob Title: Catering Sales Representative | Restaurant Catering Sales | Atlanta, GAJob Location: Atlanta, GA Employment Type: Full-Time Industry: Restaurant, Hospitality, Catering Sales Catering Sales Representative – Atlanta, GAA growing multi-unit restaurant group in Atlanta, GA is hiring a Catering Sales Representative to drive catering revenue across several locations. This role is dedicated solely to restaurant catering sales—store teams handle food preparation and delivery so you can focus on selling, relationship building, and follow-up.This is an ideal opportunity for a proven catering sales professional in Atlanta, GA who enjoys building long-term relationships and consistently generating new business. Key Responsibilities – Catering Sales (Atlanta, GA) • Sell restaurant catering services across multiple Atlanta, GA locations, • Achieve a goal of 3+ catering orders per store, per day, • Prospect and develop new catering clients including offices, schools, organizations, and community partners, etc., • Build repeat catering business through strong relationship management, • Execute thorough follow-up before and after catering events, • Partner with restaurant teams to ensure smooth execution, • Previous catering sales experience required, • Experience in restaurant sales, hospitality sales, or catering marketing preferred, • Highly organized with strong follow-up and communication skills, • Warm, engaging personality who builds trust quickly, • Type A, self-motivated, and results-driven, • Comfortable working independently in a field-based sales role, • Base salary: $50,000 + Commission

Job DescriptionWhy this role: • join a 30+ year family-owned business in the foodservice equipment industry, • Flagship brand: Restaurant Equipment Market (REM) – a B2B retail model similar to Home Depot for restaurant equipment, • Strong growth trajectory with plans to expand to 3–4 branches in the Metro Atlanta market, • Stable, growing company with tremendous opportunity for career advancement, • Act as the business leader / “mini-CEO” for the REM division, • Own full P&L responsibility for a ~$50M business unit, • Lead sales + operations across retail, warehouse, and fulfillmentGrowth & Expansion, • Drive branch expansion strategy (1 → 3–4 locations) in Metro Atlanta, • Identify market opportunities and support new store launches, • Build scalable systems to support multi-unit growthSales Leadership, • Develop and execute revenue growth strategies (target ~10–12% YoY post ramp-up), • Lead pricing, promotions, and local market initiatives, • Grow B2B customer base (restaurants, contractors, business owners)Operations Management, • Oversee day-to-day operations (retail + warehouse + fulfillment), • Standardize processes, improve efficiency, and drive KPIs, • Ensure strong inventory, merchandising, and customer experience standardsTeam Leadership, • Lead a team of ~20 employees (including 3 direct managers), • Build, mentor, and scale teams as new branches open, • Drive a culture of ownership, accountability, and performanceCross-Functional Collaboration, • Partner with centralized teams (finance, supply chain, marketing), • Support systems implementation (POS, ERP, CRM), • Act as the voice of the customer in strategic decisionsExperience You Will Need, • 10+ years of experience in:, • Multi-unit retail leadership OR, • B2B / contractor-facing retail OR, • Foodservice / restaurant supply / industrial retail, • Should manage team size of (20 people, 3 managers), • Proven experience managing branch-based or multi-location operations, • Mandarin OR Chinese speaking

Job Description Salary: $55,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Sous Chef supports the Executive Chef in leading the daily culinary operations at Spelman College. This role oversees food preparation and production, assists with menu development, and ensures quality, consistency, and food safety standards are met. The Sous Chef may supervise hourly associates, support ordering and inventory, and assist with catering execution. This is an excellent opportunity for a driven culinary professional who thrives in a fast-paced, high-volume environment. Key Responsibilities • Support the Executive Chef in managing food and labor costs, • Assist with menu planning, development, and daily production, • Supervise and support culinary team members, • Execute catering events and special functions, • Assist with purchasing, inventory, and product ordering, • Implement new culinary programs in partnership with marketing and culinary teams, • Ensure compliance with food safety, sanitation, and quality standards Preferred Qualifications • Associate degree in Culinary Arts or equivalent experience, • Progressive culinary and kitchen leadership experience, • Experience in high-volume, complex foodservice operations, • Catering experience preferred, • Institutional or batch cooking experience helpful, • Strong knowledge of food trends, production, sanitation, cost control, and presentation, • Proficient in Microsoft Office, Outlook, and basic computer systems, • Willingness to participate in client satisfaction initiatives, • ServSafe certification preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1511077 Bon Appetit Tyler Justus

Job DescriptionWe are looking for a General Manager with a front and back of the house background and solid upscale dining knowledge. This opportunity is with a well-known restaurant group in Atlanta. This is great career opportunity with bonus, health insurance and additional benefits! Must have minimum 3 years restaurant general management experience in full service, upscale restaurants. Summary of Position: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Duties & Responsibilities: Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Follow budget for all controllable items, insure department heads understand their budgets and meet or exceed the budget. Grow sales and profits by managing expenses and offering exceptional service and product quality. Manage the peaks. Make employment and termination decisions. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Execute restaurant marketing, advertising and promotional activities and campaigns. Qualifications: Be 21 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Have extensive knowledge of service, wine, food and beverage. Possess excellent communication and management skills. Be able to work in a standing position for long periods of time (up to 5 hours). Must have the stamina to work 50 to 60 hours per week.

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

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

Job DescriptionDescription: results oriented leader with the desire to achieve success through people, quality and hospitality. responsible for the overall operation for their location and ensuring the integrity of bartaco. key areas of responsibility include team performance, increased sales and profitability, effective cost controls, development, training and retention of staff. responsibilities: • establishes guest service and satisfaction as a priority through personal example, • responds to guest complaints and resolves them in a way that ensures the guest will return again quickly and ensures that every guest leave’s happy before leaving building, • assists the gm with recruiting, retaining, training and developing an optimum number of staff who are enthusiastically dedicated to delivering the highest level of hospitality to the guest, • assists the gm in achieving targeted budgets, goals and objectives, • assists the gm in community involvement programs and marketing runs, • assist the gm to ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines while providing quality food and exceptional service, • assists gm in controlling other direct operating expenses such as utilities, smallwares, etc., to minimize expense without adversely affecting operations, • manages others work safely by being alert and taking action regarding safety hazards, • minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity as an hourly team member (i.e., trainer, shift leader)., • prior high-volume management experience required, • dependable, detail-obsessed, and open to constructive feedback, • exceptional communication skills—written and verbal (1:1 and in a group setting), • ability to reach, bend, stoop and frequently lift up to 25 lbs. without assistance and 50 lbs. with assistance, • ability to be on your feet and alert for extended periods of time #ZR

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Flexible schedule, • 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 DescriptionDescription: About Us Carver & Associates, established in 1983, is a distinguished independent consulting firm specializing in interior design and procurement of furniture, fixtures, and equipment (FF&E) for hospitality and leisure industries worldwide. Committed to ethical practices, the company collaborates with hotel, resort, restaurant, and spa owners to deliver tailored solutions. With offices in Atlanta, Georgia; Griffin, Georgia; Las Vegas, Nevada; Seoul, Korea; Mexico City, Mexico; and Dubai, UAE, Carver & Associates has a global presence and a trusted reputation. The firm's dedication to quality and excellence has made it a leader in its industry. Role Description This is a full-time hybrid role for the Director of Business Development, based in the Atlanta Metropolitan Area, with flexibility for partial remote work. The Director of Business Development will be responsible for identifying new business opportunities, developing strategies to expand market reach, generating leads, and negotiating contracts with clients. The role also includes building key client relationships, ensuring client satisfaction, and managing accounts to drive long-term partnerships. Additional responsibilities may include overseeing business planning initiatives to align with organizational goals. Requirements: Responsibilities • Develop and execute a comprehensive business development strategy to expand the firm’s footprint within the hospitality industry., • Identify emerging market opportunities including new hotel developments, renovations, conversions, and brand-driven property improvement plans (PIPs)., • Provide strategic insight into industry trends, brand initiatives, and market shifts that influence project opportunities., • Partner with executive leadership to establish revenue targets, growth priorities, and geographic expansion strategies., • Cultivate high-level relationships with hotel brands, ownership groups, developers, asset managers, and hospitality consultants., • Position the firm as a trusted partner for interior design, procurement, and OSE services within the hospitality development community., • Represent the company at industry events, conferences, and networking engagements., • Strengthening relationships with strategic partners including architects, designers, and hospitality consultants., • Maintain visibility into hospitality development pipelines and upcoming renovation cycles., • Build and manage a robust pipeline of new business opportunities., • Lead early-stage engagement with prospective clients to identify project scope and align services., • Guide opportunity tracking and forecast revenue planning and growth objectives., • Lead strategic pursuit efforts for major project opportunities., • Direct proposal development, presentations, and client engagement strategies., • Collaborate with design and procurement teams to develop compelling, competitive responses to RFPs and project solicitations., • Participate in contract negotiations and project onboarding when opportunities are secured. Key Qualifications • Strong expertise in New Business Development and Lead Generation., • Ability to create and execute comprehensive Business Planning strategies., • Proficiency in Contract Negotiation and managing agreements., • Demonstrated experience in Account Management with a focus on client satisfaction., • Exceptional communication, interpersonal, and relationship-building skills., • Strategic and analytical thinker with a results-driven mindset., • Proven experience in the hospitality, procurement or interior design industries is required., • Familiarity with the hospitality industry is essential. Local candidate preferred., • Minimum of 5 years of demonstrated success securing projects related to hospitality interior design, FF&E procurement, Interior Design or OSE services, and maintaining business relationships with customers., • Established network within hospitality ownership groups, developers, brands, and consulting firms., • Strong understanding of hotel development cycles, renovation programs, and brand standards., • Exceptional communication, negotiation, and relationship-building skills., • Clearly demonstrate a strong business acumen, critical and strategic thinking, sound decision making, and creative problem-solving skills., • Ability to act with integrity, empathy, professionalism, and confidentiality., • Demonstrated ability to work effectively with culturally diverse staff and populations., • Willingness to travel up to 30-40% of the time., • Must be comfortable working flexible hours including late afternoons or nights during trade shows and external events., • Bachelor’s degree in Business, Marketing, or a related field.

Job Description Brand Summary: Chick-fil-A, Inc. is a family owned and privately held restaurant company founded in 1967 by S. Truett Cathy. The Glenwood Place location opened in June 2016. Devoted to serving the local communities in which its franchised restaurants operate, and known for its original chicken sandwich, Chick-fil-A serves freshly prepared food in more than 2,300 restaurants in 47 states and Washington, D.C. OverviewThe Marketing Intern is responsible for supporting the Marketing Director, in a PART TIME position, with execution of social media marketing and events, as a part of the III Myles, Inc. Organization. This includes: • Creating social media graphics and videos that showcase Chick-fil-A products and teams in a friendly and positive light, • Assisting with the execution of team member-focused and community-focused events, • Serving as needed with other duties as assigned Responsibilities • Commit to 4 hours per week of on-site Operational work at Chick-fil-A Ponce & Boulevard (hours include PM shifts), • Create and publish content - including social media posts, restaurant flyers, capturing content, etc., • Align all social accounts with national branding guidelines and market-level campaigns, • Manage the social media accounts -- scheduling posts, responding to guest inquiries & feedback, monitoring engagement, etc., • Commit to Chick-fil-A Training and Hospitality standards when on the premises of either restaurant, posting on social channels, and representing Chick-fil-A at events, • Adopt the Mission, Vision, and properly represent III Myles, Inc., • Maintain records and e-storage of all images, videos, files, and graphics in a central location that is easily accessible by the Marketing Director, • Meet bi-weekly with Marketing Director, • Plan & promote restaurant and off-site marketing events, • Prepare monthly digital/social media data report

Job Description * General Manager Job Summary The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results. Essential Responsibilities • Serve as a Brand Ambassador for Chicken Salad Chick., • Understand & adhere to all policies, procedures, standards, specifications, guidelines and training programs., • Understand and comply with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements for the restaurant, employees and guests., • Ensure that all Guests feel welcome and are given responsive, friendly and courteous service., • Ensure that all products are consistently prepared and served according to CSC standards., • Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Develop, plan and implement restaurant marketing, advertising and promotional activities and campaigns, in accordance with the Brand Standards., • Create, communicate, implement and follow up on operations and financial action plans., • Control cash and other receipts by adhering to cash handling and reconciliation procedures., • Make employment and termination decisions consistent with Restaurant Management guidelines., • Oversee and ensure that employee performance appraisals are completed on a timely basis., • Create and maintain schedules for team., • Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest., • Operationally fill in as needed to ensure guest service standards and efficient operations., • Coach and motivate the Assistant Manager(s) and the team., • Continually strive to develop staff in all areas of managerial and professional development., • Prepare all required paperwork, forms and reports in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences., • Take actions to solve and celebrate guest feedback., • Control food and equipment inventories, conduct daily and weekly inventory counts and keep inventory records., • Identify problems, conduct high-level troubleshooting and seek repair/maintenance support for restaurant equipment to ensure equipment is operational., • Monitor and maintain compliance with health, safety, cleanliness, security and fire policies, standards and regulations., • Excellent written and oral communication skills, • Excellent organization skills, • Ability to multitask, • Working knowledge of back office tools, • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects, • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday, • Must be able to work and perform all duties at any station in the kitchen or service area Note: The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills of those in this job classification. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.

Job DescriptionDescription: The ideal General Manager is a dynamic, guest-focused leader who sets the tone for excellence in every aspect of the dining experience. This role is for a hospitality professional who leads from the floor, inspires high-performing teams, and balances elevated service with operational precision. You’ll be responsible for driving culture, upholding brand standards, and ensuring seamless collaboration between front- and back-of-house to deliver memorable, refined dining moments. With strong financial acumen, a passion for developing people, and an unwavering commitment to hospitality, the General Manager plays a critical role in protecting the legacy of Ray’s while continuously raising the bar for service, quality, and guest satisfaction. Company Overview TEI Hospitality is hiring to join our team! Ray’s in the City (est. 2003) is a cherished downtown Atlanta destination where great food, gracious service, and a welcoming spirit come together. From fresh seafood to prime steaks, Ray’s is a place where guests feel at home and every meal is meant to be enjoyed and remembered. RESPONSIBILITIES: • Lead and execute business strategies that support exceptional guest experiences, strong financial performance, and long-term brand success, • Oversee all daily restaurant operations, ensuring consistent service standards, food quality, and adherence to company policies, • Review operational and financial performance to identify opportunities to improve guest satisfaction, efficiency, and profitability, • Drive revenue growth and cost control through thoughtful scheduling, inventory management, and operational discipline, • Lead, coach, and align front- and back-of-house teams to deliver seamless service and a welcoming dining experience, • Foster strong relationships with team members, guests, and vendor partners to support a positive and collaborative culture, • Manage budgeting, forecasting, and financial reporting with a hands-on, results-driven approach, • Oversee hiring, training, and performance management while ensuring compliance with all HR policies and labor standards, • Address guest feedback and concerns with professionalism, empathy, and a commitment to service recovery, • Evaluate local market conditions and support marketing and community engagement efforts to drive traffic and loyalty, • Must be authorized to work in the United States and provide proper documentation., • Must pass a background check., • Strong knowledge of food quality, menu development, and kitchen operations, • Ability to lead, train, and motivate culinary teams, • Understanding of food costs, inventory, and budgeting, • Knowledge of health, safety, and sanitation standards, • Health Insurance, • Dental Insurance, • Vision Insurance, • Life Insurance, • Short-term disability, • Flexible spending account, • Attention to Detail, • Leadership, • Communication, • Ability to Work Under Pressure, • Organizational Skills, • AdaptabilityRequirements:

Job DescriptionWhat is it for you: • Part of LX Group, a 30+ year family-owned business in the foodservice equipment industry, • Flagship brand: Restaurant Equipment Market (REM) – a B2B retail model similar to Home Depot for restaurant equipment, • Strong growth trajectory with plans to expand to 3–4 branches in the Metro Atlanta market, • Stable, growing company with tremendous opportunity for career advancement, • Competitive compensation and benefitsJob Type : Full TimeLocation : Atlanta, GeorgiaPay : Excellent Job Description What You Will Be Doing, • Act as the business leader / “mini-CEO” for the REM division, • Own full P&L responsibility for a ~$50M business unit, • Lead sales + operations across retail, warehouse, and fulfillmentGrowth & Expansion, • Drive branch expansion strategy (1 → 3–4 locations) in Metro Atlanta, • Identify market opportunities and support new store launches, • Build scalable systems to support multi-unit growthSales Leadership, • Develop and execute revenue growth strategies (target ~10–12% YoY post ramp-up), • Lead pricing, promotions, and local market initiatives, • Grow B2B customer base (restaurants, contractors, business owners)Operations Management, • Oversee day-to-day operations (retail + warehouse + fulfillment), • Standardize processes, improve efficiency, and drive KPIs, • Ensure strong inventory, merchandising, and customer experience standardsTeam Leadership, • Lead a team of ~20 employees (including 3 direct managers), • Build, mentor, and scale teams as new branches open, • Drive a culture of ownership, accountability, and performanceCross-Functional Collaboration, • Partner with centralized teams (finance, supply chain, marketing), • Support systems implementation (POS, ERP, CRM), • Act as the voice of the customer in strategic decisionsExperience You Will Need, • 10+ years of experience in:, • Multi-unit retail leadership OR, • B2B / contractor-facing retail OR, • Foodservice / restaurant supply / industrial retail, • Should manage team size of (20 people, 3 managers), • Proven experience managing branch-based or multi-location operations, • Mandarin OR Chinese speaking #INDEH123

Job Description Reach is a Dinova product that connects restaurant brands with consumer credit card holders through card-linked offer campaigns delivered via publisher partnerships. This role sits at the intersection of partnership management, marketing strategy, and technical program execution. The Manager of the Card-Linked Restaurant Marketing Program is responsible for the end-to-end success of card-linked marketing offers for restaurant partners—managing partner relationships, equipping sales and account management teams with the tools and knowledge they need, designing creative marketing campaigns within the platform's technical framework, and resolving complex issues that arise in program delivery. The ideal candidate blends relationship management skills with a strong understanding of card-linking technology and a creative, solutions-oriented mindset. We are unable to offer work sponsorship for this role. Who we are Dinova, now a part of Buyers Edge Platform, is a leading digital procurement network and solutions provider for the foodservice industry. Dinova operates a preferred business dining program that connects corporations and their employees with a network of over 24,000 restaurants. Our mission is to deliver dining savings to corporations and drive business growth for restaurants through innovative solutions. As part of Buyers Edge Platform, a company revolutionizing the foodservice industry with technology, purchasing power, and collaborative partnerships, we are dedicated to empowering stakeholders across the entire foodservice ecosystem. This role is integral to expanding our reach and impact with business diners and corporate credit card holders. Your impact: Partnership & Relationship Management • Support Dinova account managers with restaurant partners participating in the card-linked marketing program, ensuring strong, productive relationships throughout the partner lifecycle., • Collaborate with partners to understand their business objectives, seasonal priorities, and unique marketing needs, translating those into effective card-linked offer strategies., • Manage ongoing communication with partners regarding program performance, campaign results, and optimization recommendations., • Develop and maintain sales collateral, pitch decks, one-pagers, case studies, and FAQ documents that clearly communicate the card-linked program's value proposition to prospective and current partners., • Create and update account management toolkits including onboarding guides, campaign playbooks, performance reporting templates, and troubleshooting resources., • Act as a subject matter expert for internal sales and account management teams, joining calls, presentations, and strategy sessions to help articulate program capabilities, address partner questions, and close opportunities., • Design card-linked marketing campaigns tailored to individual restaurant partners, working within the technical constraints and capabilities of the card-linking platform., • Identify creative solutions when partners have unique or complex marketing needs that don't fit standard program templates, collaborating with product and engineering teams as needed to explore workarounds or feature requests., • Develop a deep understanding of the card-linking platform's technical parameters—including offer structures, targeting logic, redemption mechanics, and reporting capabilities—to maximize campaign effectiveness., • Assist with partner-facing issues related to campaign setup, offer delivery, transaction matching, reporting discrepancies, and billing questions., • Coordinate with product operations to diagnose and resolve operational issues in a timely manner., • Document recurring issues and contribute to process improvements, knowledge base articles, and standard operating procedures to reduce future friction., • Monitor program health metrics and proactively identify risks or opportunities for improvement across the partner portfolio. About you: Skills: • Working knowledge of card-linking technology, loyalty platforms, or transaction-based marketing programs., • Demonstrated ability to create effective sales and account management collateral (pitch decks, case studies, playbooks, etc.)., • Strong problem-solving skills with a track record of finding creative solutions within technical or operational constraints., • Excellent communication and presentation skills, with the ability to translate complex technical concepts into clear, compelling narratives for both internal teams and external partners., • Experience collaborating cross-functionally with product, engineering, sales, and finance teams., • Highly organized with the ability to manage multiple partner relationships and campaigns simultaneously., • 5+ years of experience in marketing program management, partnership management, or account management, preferably in the restaurant, hospitality, or financial services/payments industry., • Bachelor's degree in Marketing, Business Administration, Communications, or a related field; equivalent work experience will be considered., • Background in restaurant marketing, dining rewards programs, or food and beverage industry partnerships preferred., • Great benefits from day one. We offer medical, dental, vision, FSA, company-paid life insurance, and more—plus a 401(k) with company match., • Grow with us. Enjoy strong training, development, and competitive pay., • Work-life balance. Our flexible PTO policy lets you take time when you need it—no accrual required. We welcome all. We are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description Salary: $55,000 $57,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Sous Chef at SCAD Atlanta supports the overall success of the culinary operation by providing daily kitchen leadership and executing the food program. This role is responsible for menu support, food preparation, inventory, and cost control while ensuring compliance with health regulations, company standards, and client expectations. The Sous Chef also plays a key role in training and leading back-of-house associates to deliver high-quality, consistent food service. Essential Duties and Responsibilities • Assist with daily food preparation and cooking across multiple menu items, • Support menu planning and development, • Help implement new culinary programs in collaboration with culinary and marketing teams, • Assist with ordering, inventory management, and cost control, • Ensure food quality, freshness, presentation, and sanitation standards are met, • Train, motivate, and supervise back of house team members, • Perform additional duties as assigned Qualifications • Minimum of 5 years of culinary experience, including at least 1 year in a supervisory or lead role, • Experience in restaurant, hotel, corporate dining, education, healthcare, military, or similar food service environments, • Strong knowledge of food trends, production, sanitation, safety, and cost controls, • Ability to create and manage production sheets, • Proven leadership, coaching, and training skills, • ServSafe or Department of Health certification preferred, • Basic computer skills, including Excel and other MS Office tools, • Associate’s degree in Culinary Arts preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1503693 Bon Appetit Tyler Justus

Job Description About Us LX Group is a family-owned business that’s been serving the foodservice and equipment industry for over 30 years. It all started with a young immigrant woman who simply wanted to support her family. She worked tirelessly—driving semi-trucks while pregnant, taking no days off, and doing every job herself—to build what has become a trusted, dependable partner for customers across North America. Restaurant Equipment Market (REM, ) is where it all began. From our flagship store in Atlanta to our growing network of branches, REM has become a go-to destination for customers who value great service, practical solutions, and honest relationships. Our second-generation leadership grew up in the business—literally. He started tagging price labels in the warehouse at age 12, later working in nearly every role in the company: from driving a delivery truck and building furniture to managing sales, customer service, and other company functions. That hands-on journey shapes the way we lead—with humility, hustle, and a deep respect for the people who keep our business running. Today, we’re building on that foundation—modernizing our operations, expanding our reach, and strengthening our team. We are now seeking a Vice President of Sales & Operations to lead REM’s retail and branch performance, expand its regional footprint, and ensure exceptional customer experience at scale. If you’re seeking purpose, autonomy, and the opportunity to shape the future of a thriving family enterprise, we’d love to meet you. Role and Responsibilities The Vice President of Sales & Operations will oversee REM’s current retail branch and new branch development. This includes responsibility for store sales performance, branch operations, team development, customer satisfaction, and market expansion. This leader will work closely with the CEO and other business unit heads to ensure REM is a model of operational excellence and sustained growth. Key Responsibilities: Sales Strategy & Branch Growth • · Develop and lead retail and branch-level sales strategies that drive top-line growth and margin improvement., • · Set and manage sales goals, pricing strategies, and local market campaigns., • · Own day-to-day operations across all REM branches, including retail sales, customer service, warehouse, and fulfillment., • · Standardize processes across branches to ensure consistency, efficiency, and a best-in-class customer experience., • · Foster a service-first, high-trust environment for our walk-in customers, contractors, and restaurant partners., • · Lead in-store experience design and customer feedback programs., • · Build and mentor a diverse, high-performing team of store managers, sales associates, and operations leaders., • · Foster a values-based culture of ownership, accountability, and career growth., • · Work closely with the corporate strategy, supply chain, and marketing teams to align retail priorities with broader company initiatives., • · Support systems implementation (POS, ERP, CRM) and digital transformation efforts., • · Mandarin speaking is strongly preferred., • · 10+ years of experience in retail operations, sales management, or multi-unit leadership in foodservice, restaurant supply, or industrial retail., • · Proven ability to lead geographically distributed teams and scale branch-based business models., • · Strong financial and operational acumen with a track record of driving profitable growth., • · Deep understanding of customer behavior in B2B or contractor-facing retail environments., • · Lead the flagship business unit of a family-owned company with deep community roots and growth ambitions., • · High-impact role with autonomy, visibility, and direct partnership with the CEO., • · Competitive compensation package with performance-based incentives., • · Comprehensive medical, dental, and vision benefits., • · Opportunity to shape the future of a values-driven company where relationships matter, and leaders lead by example., • · A people-first culture where hard work, loyalty, and legacy are celebrated.

Job Description Company: Chick-fil-A Camp Creek Parkway • Chick-fil-A has the highest customer satisfaction scores for 10 consecutive years, • Chick-fil-A is the fastest growing Quick Service Restaurant in the nation, • Chick-fil-A is on Forbes Lists for Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022), • Chick-fil-A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees • Health Insurance, • Paid Vacation, • 401K, • Tuition Discounts at Over 100 Colleges, • Never work on Sundays, • Excellent Career Advancement Opportunities Opportunity We are looking for an enthusiastic Leader in Training to join our team at Chick-fil-A. This “hands-on” management opportunity is designed to give you a career in the most highly-esteemed restaurant chain in the nation. This opportunity provides a clear roadmap for your professional growth to get you into a senior leadership role specifically suited to match your strengths. Your Impact • Delivering operational excellence, working in all aspects of the restaurant to gain critical experience and knowledge of how to effectively operate a multi-million dollar business, • Building high performance teams, identifying and coaching up-and-coming leaders., • Manage a team of 50+, creating an inspiring vision, coaching and holding people accountable to high standards, • Increasing profitability through implementing procedures to reduce costs, increase productivity, & promote sales, • Providing the highest quality of guest service through all contact points, • Maintaining a work environment that ensures and promotes food & team safety Background Profile • 1+ years of Leadership experience, • Entrepreneurial spirit, • Hospitality experience (preferred), • Marketing Experience (bonus), • Training Experience (bonus), • Passion for Chick-fil-A's values Apply now and you will be contacted ASAP.

Job Description The Community Concierge assists club members with all requests, both inside and outside of the club, across all aspects of club utilization and functionality. This person is both knowledgeable and involved in all three aspects of the club. Membership, events, in both detail and functionality, and the restaurant are all areas in which the Community Concierge is expected to have a detailed understanding of utilization and function. A secondary function of this position is assisting other club departments with tasks and projects as their direct reports see fit. This position falls under the umbrella of the Membership Department division. Responsibilities: Ultimately, the job of a Community Concierge is to assist, and sometimes lead, in the success of the day-to-day operations of the club and it’s members. When done successfully, this includes: • Manually entering all new members into all required systems to complete the onboarding process., • Work within a team to include other concierges, operations management and membership team, • Assist members in the day-to-day use of the club, • Troubleshooting app, conference room, and event usage errors, • Complete call lists, • Construct and manage mass emails, • Monitor and respond to emails from members and potential members, • Give tours of the club, • Handle reservations and booking inquiries, • Troubleshooting A/V for members and guests, • Oversee the aesthetics and upkeep of the club, • Discuss the club according to brand standards, • Content curation of digital marketing and signage as it pertains to entertainment throughout the club, • Reaching out to members and gauging feedback regarding club experience and satisfaction, and general wellness of the members, • Sorting and distributing communications regarding mail, • Checking in both guests and members, • Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment, • Active listening and effective communication skills, • Team spirit, • Flexibility to work in shifts as needed, • Ability to stand for long periods of time at a standing desk The Gathering Spot is an Equal Opportunity Employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Powered by JazzHR NvDdgKKKGQ

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonus potential, • $16K annually in monthly kicker bonus potential, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred), • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description The Assistant Manager contributes to the success of the business and has responsibility, through the direction and control of restaurant operations, to grow sales, ensure a positive guest experience and maximize restaurant profitability. The Assistant Manager is a key part of the restaurant management team focused on maintaining the highest standards of food quality, service, cleanliness, safety and sanitation and will take direction from the supervisor on requirements to deliver those expectations. Reporting Relationship: The Assistant Manager reports to the General Manager Essential Functions: • Ensure a High Quality Operation, • Maintain Controls, • Manage Team Members, • Advocate a Team Environment, • Manage Personal Development, • Ensure a High Quality Operation, • Provides Team Members, Managers, and Guests with a positive experience and atmosphere., • Ensures prompt, friendly service, • Ensures the production of high quality food on a consistent basis., • Directs overall activities and performance of team members on a shift-by-shift basis., • Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns., • Responsible to support and execute brand sales driving initiatives such as promotions, new product introductions and brand loyalty initiatives., • Manages efforts to ensure a positive guest and team experience., • Ensures quality and timely delivery of food and beverages orders through various ordering channels which may include, in-restaurant dining, to-go, online ordering, curbside and delivery., • Maintains and inspects dining room, food receiving, food holding, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Corrects unsafe practices or conditions., • Completes daily paperwork and projects on a timely basis., • Complies with cash control policies and procedures. Ensures all managers, supervisors, and team members comply with cash control policy and procedures., • Drives positive results for labor through proactive scheduling and reacting to business trends., • Controls operating costs by instituting awareness through the restaurant, • Manage Team Members, • Ensures quality recruiting and training of new team members., • May participate in hiring, training, motivation, and evaluation of team members as directed by supervisor., • Creates positive relationships with team members and managers by treating all members with respect., • Minimizes turnover by working with the management team to respond to and assist in resolving team member issues., • Ensures adherence to brand standards, company policies and procedures during shifts where they are the supervisor., • Supports and practices an open door policy. Job Type: Hourly/Part-Time Education: High School Diploma or equivalent This is for a position at a franchised Moe’s Southwest Grill location

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A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

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Curated Builders Project Manager Residential Construction Location: Brookhaven, GA Salary: $70,000 - $90,000 About Us Curated Builders is a premier residential construction company delivering high-end custom homes and luxury renovations.We are known for our attention to detail, exceptional craftsman

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Job Description ** Johnson Service Group (JSG) is a nationally recognized professional staffing and recruiting firm that is looking for an experienced Mechanical Designer - P&ID Developer 2 - to fill in a seven-month onsite assignment in the Atlanta, GA area.This position may require some bending, l