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

Job Description General Purpose: The drive thru operator is expected to sell to and service drive-thru guests and collect for each meal prior to serving it. Essential (primary) Functions: The primary responsibility of the drive-thru operator is to sell and service each drive-thru guest within 3 minutes or less by administering the 7 steps to Drive-thru while maintaining guest sensitivity, cleanliness, restocking, sanitation, uniform, safety, security, cash and company policy requirements. Secondary Functions: Any and all other tasks assigned Essential Physical Requirements: * Good vision, general and close * Good hearing * Manual Dexterity * Standing, bending, stretching and walking throughout shift * Push and pull heavy objects * Lift and carry 30 pounds * Maintain good personal hygiene/uniform Essential social & Mental Requirements: * Able to use computer register * Basic reading, writing and math skills * Retain verbal requests * Good verbal skills * Able to work shift work * Retain menu item information * Able to market the menu * Able to handle guest complaints * Works well with others * Able to count change * Maintain composure while under stress We use eVerify to confirm U.S. Employment eligibility.

Job Description Ever consider running a multi-million dollar business? Wendy’s is looking for qualified Assistant General Managers to do just that! Looking for an employer that will treat you with RESPECT? Wendy’s knows that people are its greatest asset; therefore, we strive to maintain a RESPECTFUL work environment. We are constantly working to provide you with a challenging and rewarding work experience, and we hope that you will come and talk to us. We are looking for people who have a passion for serving fresh, quality food and providing fast, friendly service to their customers. As a leader and role model, you will set the tone for the fun, family environment in our restaurants. Benefits: • Medical, Dental & Vision, • Bonus Potential, • Free Meals while Working*, • College Assistance, • Education Rewards/ GED Assistance, • Company Chaplain, • Life Insurance, • Short & Long Term Disability, • Direct Deposit, • Referral Bonus, • Tenure Recognition, • Holiday Pay (Thanksgiving & Christmas), • Opportunity for Advancement, • Sick Pay, • Uniforms, • Vacation, • Company Match 401k, • Employee Assistance Program (ComPsych), • Unity Care Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring Assistant General Managers who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify! This Wendy’s location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion. We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis. Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies. Job Description: Assistant General Manager at Wendy’s Position Title: Assistant General Manager Reports To: General Manager Position Overview: The Assistant General Manager (AGM) at Wendy’s is responsible for supporting the General Manager in overseeing all aspects of restaurant operations, ensuring exceptional service, financial performance, employee satisfaction, and adherence to company standards. The AGM will lead and mentor the restaurant’s management team, support day-to-day operational activities, and play a crucial role in the restaurant’s success by driving team performance, customer satisfaction, and achieving business goals. Key Responsibilities: 1. Operational Leadership: * Assist the General Manager in overseeing the day-to-day operations of the restaurant, ensuring a smooth, efficient, and profitable business. * Lead and motivate a team of shift managers, crew members, and other staff to maintain operational excellence. * Manage food preparation and presentation standards, ensuring the restaurant is delivering high-quality food consistently and on time. * Oversee restaurant cleanliness, sanitation, and safety, ensuring all health and safety regulations are met. * Ensure proper maintenance and cleanliness of all kitchen equipment, dining areas, restrooms, and back-of-house areas. * Enforce and uphold Wendy’s operational policies and procedures to ensure a positive guest experience. 2. Customer Experience & Satisfaction: * Help drive a customer-first culture by leading the team to deliver outstanding service and quality experiences. * Handle guest complaints or issues promptly and professionally, aiming for positive resolutions and guest retention. * Train staff on the importance of customer service, ensuring every guest leaves satisfied and likely to return. * Ensure that the restaurant maintains a welcoming, clean, and comfortable environment for customers at all times. 3. Financial Management: * Assist in managing the restaurant’s financial performance, including budgeting, cost controls, and meeting profit goals. * Help manage and track food and labor costs, striving to meet or exceed financial targets set by the company. * Assist in inventory control, ordering, and supply management to prevent waste and overstocking. * Prepare and analyze financial reports, identifying opportunities to improve profitability and reduce operational costs. 4. Staff Management & Development: * Supervise, coach, and develop team members to improve performance, knowledge, and overall job satisfaction. * Assist in recruiting, hiring, training, and onboarding new employees. * Ensure that the team adheres to company policies, procedures, and operational standards. * Handle employee performance evaluations, providing regular feedback and addressing any performance issues. * Promote a positive, inclusive, and motivating work culture where all team members feel valued and supported. 5. Scheduling and Labor Management: * Assist with staffing schedules to ensure proper coverage during peak hours and within budgeted labor costs. * Monitor labor costs closely and adjust staffing levels as necessary to optimize operational efficiency. * Manage employee timecards and approve shift changes and payroll as required. 6. Compliance & Reporting: * Ensure compliance with all local, state, and federal regulations, including health and safety, food safety, and labor laws. * Perform regular audits on food safety, cleanliness, inventory, and financial performance. * Support the General Manager in reporting to senior leadership and corporate offices, ensuring restaurant performance is documented accurately. * Ensure all team members complete training on food safety, customer service, and operational procedures. 7. Marketing and Local Community Engagement: * Support local store marketing efforts, including promotional events, community outreach, and social media activities. * Implement corporate promotions and ensure that they are executed in-store according to company standards. * Develop relationships with the local community to build brand awareness and foster customer loyalty. 8. Emergency and Crisis Management: * Ensure that the team is trained and ready to respond to any emergencies, including equipment failures, accidents, or customer disturbances. * Follow company protocols to resolve any emergencies efficiently, while ensuring the safety and well-being of staff and customers. * Assist with business continuity plans in the event of unforeseen circumstances. Skills & Qualifications: * Experience: At least 2 years of management experience in the restaurant or hospitality industry, with a strong background in operations, staff management, and customer service. Experience in a fast-casual or quick-service restaurant is highly preferred. * Leadership: Proven ability to lead and develop a team, manage performance, and foster a positive work environment. * Customer Service: Strong customer service skills with the ability to resolve complaints and maintain guest satisfaction. * Financial Acumen: Experience in managing budgets, controlling costs, and achieving financial targets. * Problem Solving: Ability to quickly analyze situations and develop effective solutions to operational or customer-related issues. * Communication: Strong verbal and written communication skills, with the ability to interact with team members, customers, and senior management. * Organization: Ability to manage multiple priorities, tasks, and staff while ensuring smooth operations. * Attention to Detail: Strong attention to detail, especially regarding food quality, cleanliness, and compliance with health and safety standards. Job Requirements: * Ability to stand for extended periods (4-8+ hours) with periodic breaks. * Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment. * Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level. * Capability to walk up and down stairs and use a step ladder as needed. * Occasional sitting, talking, and active listening as required by the role. * Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. * Ability to move around the kitchen quickly and efficiently. * Compliance with food safety and sanitation regulations. Work Environment/ Job Conditions: * Flexible scheduling, including nights, weekends, and holidays. * Work in a loud, fast-paced environment. * Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers. * May involve exposure to heat, noise, and cleaning chemicals in the kitchen area. * Proper personal protective equipment (PPE) and training to * ensure safety and comfort while handling temperature-sensitive tasks. * Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well-being. * Job duties span both indoor and outdoor settings, requiring adaptability to different environments. * Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests. * Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors. This job description provides an overview of the responsibilities and qualifications for the Assistant General Manager position at Wendy’s. Specific duties and requirements may vary by location or role.

Job Description Snarf's Sandwiches is a family owned, fast-casual gourmet sandwich shop, with over 50 locations in St. Louis, Colorado and Austin TX, that gives customers a unique dining experience with exceptional customer service. We are growing & seek to hire upbeat and hard working restaurant general manager. We are looking for a manager who has a fun, energetic & personable style to fit in with our funky mom-and-pop culture. Extremely responsible, great attitude, outgoing & friendly personality, as well as ambitious and motivated are a must. Visit our website to learn more about us - Salary Range $52,000 - $57,000 a year plus bonus Job Highlights: • Create an experience that every guest will seek to repeat, • Train and educate team members on Snarf's culture, philosophies, standards and operations, • Manage all team members under their supervision, including scheduling, counseling, and disciplining, • Taking inventory and ordering/purchasing food while applying appropriate cost control measures, • 2-5 years Restaurant Management experience preferred, • Organized and goal oriented with the ability to multitask, • Excellent verbal and written communication skills, • Ability to attract and retain a strong team, • Ability to work a variety of shifts, including nights and weekends, • A strong desire to enjoy going to work and have fun, • Expected to work at least 45 hours per week/5 days per week, • Paid time off, • Bonus program, • Free meals every shift, • Free fountain drinks on Duty, • Pay increase opportunities, • No late night hours, • Grease-less environment – no fryers, griddles or grills, • Fun & fast-paced atmosphere, • Great company Culture and work environment, • Promotion opportunities with a growing family-owned business, • Employee discounts program of 50%

Job Description Are you looking to put your stamp on a St. Louis landmark with an opportunity to grow and develop an awesome team. Our ideal team member takes initiative, loves to make customers smile and puts 110% into everything they do. Not only that, but our team members have opportunities to grow, both personally and professionally. At BPC we refuse to settle for anything less than extraordinarily high standards but we believe for the right person, extraordinarily high standards are their normal. If you’re the right person for this job, you wouldn’t consider doing anything less. Are you starving for an opportunity to take on new challenges? Are you ready to see what you can accomplish in a fast-paced environment where being a tiny bit fanatical is a good thing? If you’re self motivated, love being in a rapidly changing work environment and want to lead a dynamic team that thrives on building relationships with our customers, then we want to hear from you! Responsibilities: · Supervising FOH Staff: Directly manage hosts, servers, bartenders, and other front-facing team members, including hiring, training, scheduling, and providing feedback. · Full Management of Bar & Coffee: This includes training, drink menus, quarterly specials, and full inventory management. · Customer Experience: Ensure every guest receives a warm welcome, resolve complaints or concerns promptly, and maintain high standards of service throughout the restaurant visit. · Daily Operations: Oversee opening and closing procedures, monitor reservations, optimize table turnover, and coordinate with kitchen and back-of-house teams for seamless service. · Safety and Cleanliness: Implement and enforce all health, sanitation, and safety standards; ensure all guest-facing areas are clean and well-maintained at all times. · Financial Duties: Responsible for cash handling, budgets, manage inventory and supply orders, and help ensure profitability targets are met. · Staff Development: Organize ongoing training, appraise performance, and support a positive, collaborative team culture. Ensure everyone is doing their job and doing it well. · Advertising: Responsible for ensuring high quality and consistent advertising on social media and other mediums. · Administrative tasks: Maintain logs, complete reports, and communicate with other managers as needed. This role is responsible for the overall day to day functioning of the operations. · Collaboration: Ensure the kitchen creates a seamless transition between the front and back of house. Examples are collaboration on menus, staff behavior, customer satisfaction, ensuring all tasks are adequately addressed at the restaurant level. · POS Management & Updates: Ensure the POS system is running efficiently, call regarding any issues and make updates as needed. · Schedule: Responsible for being onsite and working shifts a minimum of 4 days per week from 7 am to 2 pm. Will oversee other staff during the week to ensure standards are met. Pay is salary set at $560 per week with tips. There is no paid time off. (Expect to work alone at least two days per week and every weekend.) Additional events and hours will be paid at a rate of $140 per day or $20 per hour.