Buscar empleo: 1000+ ofertas de trabajo de security manager en Texas (octubre 2026)

Mavericks Training and Performance Center

The Champions Performance Kitchen is the dedicated culinary and hospitality operation within the Dallas Mavericks' training and performance facility, where NBA players practice, train, and prepare to compete at the highest level. Designed to support elite athletic performance, Champions Performance Kitchen delivers exceptional food and hospitality experiences tailored to the needs of professional athletes, coaches, executives, and authorized guests. The operation combines premium culinary offerings, performance-focused nutrition, personalized service, and a commitment to excellence in every aspect of the dining experience. Our hospitality philosophy reflects the same standards of preparation, discipline, teamwork, and attention to detail that define the Dallas Mavericks organization. We are seeking dedicated professionals who take pride in maintaining exceptional service standards, operational efficiency, and the highest levels of professionalism and discretion. Position Summary The Busser & Receiver is a dual-function position responsible for supporting daily dining room operations while managing the receiving, inspection, organization, and proper storage of food, beverages, and operational supplies at Champions Performance Kitchen. This role is essential to maintaining both the exceptional hospitality experience and operational efficiency expected within a professional NBA training facility. The position requires an individual who can transition effectively between guest-facing service responsibilities and back-of-house receiving and inventory functions. The Busser & Receiver ensures dining areas remain clean, organized, and prepared for service while maintaining accurate receiving procedures, proper inventory rotation, and food safety standards. The ideal candidate has experience in high-volume hospitality operations, demonstrates exceptional attention to detail, and understands the importance of accuracy, organization, teamwork, and accountability. This individual must be comfortable working independently, managing multiple priorities, and supporting the daily needs of players, coaches, executives, and authorized guests. Core Responsibilities: Dining Room Service & Guest Experience • Maintain exceptional cleanliness, organization, and presentation throughout all dining and guest-facing areas., • Clear, clean, sanitize, and reset tables promptly according to established hospitality standards., • Ensure tables are properly prepared with the appropriate serviceware, utensils, napkins, and dining accessories., • Support service team members in delivering attentive, efficient, and personalized hospitality., • Assist with water service, beverage replenishment, and other dining room responsibilities as directed., • Anticipate guest needs and respond promptly while maintaining professionalism and discretion., • Maintain dining room readiness throughout breakfast, lunch, and other scheduled service periods., • Support hospitality experiences for players, coaches, executives, and authorized guests., • Assist with opening, closing, and daily side-work responsibilities. Receiving & Product Inspection • Receive food, beverages, operating supplies, and equipment deliveries according to established receiving procedures., • Verify deliveries against purchase orders, invoices, packing slips, and receiving documentation., • Inspect all products for quality, freshness, quantity, temperature, condition, and compliance with purchasing specifications., • Identify and report shortages, damaged products, incorrect deliveries, and quality concerns immediately., • Reject or isolate products that do not meet established quality or food safety standards, following management procedures., • Accurately document received quantities, discrepancies, credits, and product returns., • Communicate receiving updates and product availability to culinary leadership., • Coordinate with vendors and delivery personnel to ensure efficient receiving procedures. Inventory Management & Product Storage • Ensure all received products are properly labeled, dated, organized, and stored in designated locations., • Maintain proper inventory rotation using FIFO (First In, First Out) and applicable expiration-date controls., • Organize and maintain walk-in refrigerators, freezers, dry storage areas, beverage storage, and supply rooms., • Monitor storage temperatures and report equipment or product concerns immediately., • Assist with regular inventory counts and reconciliation of product quantities., • Maintain accurate receiving logs and inventory documentation., • Communicate low inventory levels, product shortages, and replenishment needs to culinary leadership., • Support inventory control initiatives designed to minimize waste, spoilage, and unnecessary expenses., • Handle products carefully to maintain quality and prevent damage. Operational Excellence & Daily Readiness • Coordinate receiving responsibilities around scheduled deliveries and daily dining service requirements., • Maintain organization in the dining room and receiving area throughout assigned shifts., • Ensure service stations remain stocked with appropriate supplies and equipment., • Assist culinary and hospitality teams with transporting products and supplies between storage and operational areas., • Support preparation and breakdown of dining services, team functions, executive meetings, and special hospitality activities., • Maintain clean, accessible, and properly organized receiving and storage areas., • Identify opportunities to improve receiving accuracy, inventory organization, and operational efficiency., • Communicate competing priorities or operational challenges promptly to management., • Complete assigned responsibilities accurately and on time. Food Safety, Sanitation & Compliance • Follow all applicable food safety, sanitation, and health department regulations., • Verify and document receiving temperatures for refrigerated and frozen products according to established procedures., • Maintain proper food handling, storage, labeling, and temperature control practices., • Prevent cross-contamination through appropriate handling and separation of food products., • Maintain cleanliness and sanitation throughout dining, receiving, and storage areas., • Follow proper procedures for handling cleaning chemicals and sanitation equipment., • Ensure receiving areas remain free of debris, spills, and safety hazards., • Report food safety concerns, damaged equipment, and unsafe conditions immediately., • Follow all workplace safety procedures and company operational standards. Vendor Relations & Communication • Maintain professional working relationships with vendors, delivery drivers, and operational partners., • Communicate effectively with culinary leadership regarding deliveries, product quality, and inventory discrepancies., • Complete receiving documentation accurately and submit it according to established procedures., • Assist with vendor credits, product returns, and delivery discrepancies., • Maintain accountability for products and supplies received into the facility. Teamwork, Professionalism & Confidentiality • Work collaboratively with hospitality, culinary, procurement, and facilities teams., • Demonstrate flexibility when transitioning between receiving responsibilities and dining room service., • Maintain professionalism, reliability, punctuality, and a positive attitude., • Follow instructions and operational priorities established by management., • Maintain appropriate professional boundaries when interacting with players, coaches, executives, and authorized guests., • Respect confidentiality and facility security requirements., • Follow all policies regarding photography, recording, and disclosure of information involving players, guests, and facility operations., • Contribute to a culture of teamwork, accountability, operational discipline, and continuous improvement. * Qualifications & Experience Required Qualifications • Minimum 3 years of experience in a high-volume restaurant, hotel, private club, catering, hospitality, or food service environment., • Previous experience in receiving, inventory management, dining room support, or comparable operational responsibilities., • Strong understanding of receiving procedures, product inspection, storage requirements, and inventory rotation., • Experience supporting dining room operations, including table maintenance, cleaning, resetting, and service readiness., • Ability to review purchase orders, invoices, and receiving documentation accurately., • Working knowledge of food safety, sanitation, and temperature control requirements., • Strong organizational skills and exceptional attention to detail., • Ability to work independently while communicating effectively with culinary and hospitality teams., • Proven ability to manage multiple responsibilities in a fast-paced environment., • Basic computer skills and ability to maintain accurate receiving and inventory records., • Strong work ethic, reliability, and consistent attendance., • Professional appearance and demeanor., • Flexible availability, including early mornings, evenings, weekends, holidays, and special events. Preferred Qualifications • Experience in professional sports facilities, luxury hospitality, private clubs, executive dining, or premium food service operations., • Experience using purchasing, receiving, or inventory management software., • Familiarity with commercial kitchen operations and food distribution procedures., • Experience working with premium food products and specialty ingredients., • Knowledge of inventory control, purchasing procedures, and product cost management., • Food Handler Certification or equivalent food safety training., • Bilingual communication skills are a plus. Core Competencies • Hospitality Excellence, • Receiving & Inventory Accuracy, • Organization & Time Management, • Attention to Detail, • Accountability & Dependability, • Teamwork & Collaboration, • Food Safety Awareness, • Operational Discipline, • Guest Service & Professionalism, • Communication Skills, • Adaptability & Flexibility, • Problem Solving, • Discretion & Confidentiality, • Sense of Urgency Work Environment & Physical Requirements • Fast-paced culinary and hospitality environment within a professional NBA training facility., • Regular movement between dining areas, receiving locations, storage rooms, and kitchen facilities., • Extended periods of standing and walking throughout assigned shifts., • Frequent bending, reaching, lifting, carrying, pushing, pulling, and repetitive movements., • Ability to lift and carry up to 50 pounds, with assistance or appropriate equipment for heavier items., • Frequent handling and transportation of food products, beverage supplies, serviceware, and operational equipment., • Exposure to refrigerated storage areas, freezers, commercial kitchen equipment, wet surfaces, and varying temperatures., • Ability to operate carts, dollies, and other approved material-handling equipment safely., • Ability to work early mornings, evenings, weekends, holidays, and special events based on operational requirements., • Reasonable accommodations may be made to enable qualified individuals to perform essential job functions. Why Join Champions Performance Kitchen The Busser & Receiver position offers a unique opportunity to contribute to the daily culinary and hospitality operations supporting the Dallas Mavericks NBA organization. This role combines guest-facing hospitality with essential operational responsibilities, providing exposure to premium dining service, inventory management, product quality assurance, and the logistical systems that support a high-performance culinary environment. Working within Champions Performance Kitchen means joining a team where every responsibility matters. From ensuring that premium ingredients are received and stored correctly to maintaining an exceptional dining environment for players, coaches, and executives, this position directly contributes to the quality and consistency of the overall operation. The successful candidate will join a culture committed to excellence, professionalism, accountability, teamwork, and continuous improvement, while gaining valuable experience in a unique professional sports hospitality environment.

Far West Side, San Antonio

Summary Description: The Manager is a business partner accountable for leading the Restaurant Associate team to deliver Steak 'n Shake operational and financial standards on each scheduled shift as well as building a well cross trained staff within the Restaurant. The Manager is responsible for assessing Associates performance to identify opportunities and coach for improvement. This position has accountability on his/her shift for the correct delivery of Steak 'n Shake procedures, policies and specification which deliver the Steak 'n Shake Vision and Mission. The Manager will partner directly with his/her Restaurant and General Manager and/or Franchise Partner Designate and will receive market level support from his/her Human Resource Manager and Field Training Manager / Coordinator to meet the business and strategic objectives of the organization. Department: Operations - Restaurant Reports to: General Manager and/or Franchise Partner Designate FLSA: Non-Exempt Direct reports: Trainers and all Restaurant Associates 1. RESPONSIBILITIES: Major functions/tasks performed in the job and the deliverable (report, product, output, etc.) produced. Primary and On-Going Accountabilities • Effectively Manage a Steak 'n Shake Shift, • Execute the 14 point walk and correct deficiencies as they arise, • Ensure food is properly stored and prepared in compliance with food safety regulations and recipe adherence, • Ensure service, hospitality, accuracy and speed standards are achieved, • Maintain strict compliance with health, safety and security standards and procedures • Train, coach and inspire Associates to deliver exceptional service, food quality and environment to the Guest, • Demonstrate effective decision making and problem solving skills that support the Steak 'n Shake Principles; Relentless Pursuit of Excellence, Exceed Guest Expectations, Golden Rule, Economic Objective and Entrepreneurial Approach, • Ensure accurate adherence to all State and Federal laws on assigned shift, • Lead by Example, • Has authority to discipline associates, • Recommends associates for hiring and promotion, • Recommends associates for termination Specific Duties and Responsibilities Customer Satisfaction: Build the business by relentlessly pursuing excellence and growing customer traffic over prior year: Effectively interact with Guests to ensure we exceed their expectations with the highest quality food and great service Immediately address Guest concerns and complaints utilizing the Steak 'n ShakeGuest Recovery Model - L.E.A.R.N. Ensure Guests are immediately recognized upon entering and as they are leaving Motivate all Associates to deliver great hospitality toward all guests and other associates Create a positive team environment with knowledgeable associates working together through shift huddles and ongoing coaching Brand Protection: Operate in accordance with our Quality, Service and Cleanliness Standards(QSC) and other food safety practices, delighting our Guest with outstanding fresh food and training our valuable people: Execute the 14 point walk – ensuring the facility is radiant, the associates are motivated, the stations are appropriately set up / re- stocked for meal periods, and constantly moving through the restaurant coaching and directing associates to ensure quality adherence and speed standards are achieved Interview candidates using the Select the Best 1st interview guide and recommend enthusiastic / Guest centric candidates to the General Manager for employment Ensure associates are effectively trained using the Steak 'n Shake training program,Earning your Wings Monitor food quality, portioning and speed from the EXPO window and resolve any issues immediately Assign and verify all side work is accurately and efficiently completed Verify accurate adherence to the Prep and Pull and cooling charts as well as complete HACCP and line checks on assigned shift ensuring food quality and quantity Ensure all Safety procedures and policies are strictly adhered to Financial Growth: Manage profitable shifts focused on delighting our guests, increasing quality and reducing prices: Deploy associates appropriately as planned on the Schedule and Line up sheets Ensure appropriate staffing levels of well-trained associates on assigned shifts Complete shift and daily inventory and accurately post into the back office POSSystem Check in food delivery, ensure proper storage and post-delivery into the POS. Complete food order based on commissary order guide and enter into ordering system Maintain strict adherence to cash handling and banking policies and procedures Complete shift tools and administration duties as assigned by General Manager 2. SCOPE: Impact this job has in terms of decisions made, direction given, number of employees supervised, size of organization managed or supported, impact of errors, dollars, etc. • Enforce procedures, training and other programs designed by Steak 'n Shake to effectively deliver the Steak 'n Shake Vision, Mission and Principles, • Interviews and recommends Associates candidates to GM within compliance of FLSA and Steak 'n Shake guidelines, • Takes responsibility for shift financial results, • Serves as a resource to colleagues and as a mentor to less experienced Managers, • Actively manages the shift ensuring speed and food quality 3. KEY RELATIONSHIPS: Position's key contacts and relationships. Primary: • Restaurant Associates • Restaurant Trainers • Restaurant Management Secondary: • Division President, • Field Training Manager • Human Resource Manager Manager 12.1.2021 4. REQUIREMENTS: Typical minimum requirements to perform the job. • High School graduate or equivalent education preferred, • Certified in all Stations at Steak 'n Shake or equivalent experience, • ServSafe certified (based on local regulations), • Understand Steak 'n Shake policies, procedures, state laws, Health codes, Safe food handling and Sanitation procedures, • Positive, motivating communication skills • Strong organization and time management skills, • Strong coaching and mentoring skills • Flexible and adaptable to changing circumstances, • Ability to read, write, perform mathematical calculations and analyze data, • Demonstrate key principles: Golden Rule, Relentless pursuit of Excellence, Exceeding guest expectations, Economic objective, Entrepreneurial approach, • Able to work in excess of 40 hours per week while standing, walking and stretching • Able to lift, carry, push and pull 30 lbs • Able to perform any task performed by a service or production associate, • Able to see across the restaurant to monitor and oversee the operation, • Able to legally operate a motor vehicle • Able to hear, understand and professionally respond to guest and employee inquiries, comments and concerns 5. KEY PERFORMANCE INDICATORS: Key indicators to be used to measure job performance. • Field Results Report • Key Metrics, • Effective working relationship with Above Store Leaders, Restaurant Management, colleagues and direct reports 6. CAREER PATH: Logical positions along the career path, vertical and/or lateral. • Restaurant Manager, • General Manager, • Franchise Partner

Far West Side, San Antonio

Summary Description: The Manager is a business partner accountable for leading the Restaurant Associate team to deliver Steak 'n Shake operational and financial standards on each scheduled shift as well as building a well cross trained staff within the Restaurant. The Manager is responsible for assessing Associates performance to identify opportunities and coach for improvement. This position has accountability on his/her shift for the correct delivery of Steak 'n Shake procedures, policies and specification which deliver the Steak 'n Shake Vision and Mission. The Manager will partner directly with his/her Restaurant and General Manager and/or Franchise Partner Designate and will receive market level support from his/her Human Resource Manager and Field Training Manager / Coordinator to meet the business and strategic objectives of the organization. Department: Operations - Restaurant Reports to: General Manager and/or Franchise Partner Designate FLSA: Non-Exempt Direct reports: Trainers and all Restaurant Associates 1. RESPONSIBILITIES: Major functions/tasks performed in the job and the deliverable (report, product, output, etc.) produced. Primary and On-Going Accountabilities • Effectively Manage a Steak 'n Shake Shift, • Execute the 14 point walk and correct deficiencies as they arise, • Ensure food is properly stored and prepared in compliance with food safety regulations and recipe adherence, • Ensure service, hospitality, accuracy and speed standards are achieved, • Maintain strict compliance with health, safety and security standards and procedures • Train, coach and inspire Associates to deliver exceptional service, food quality and environment to the Guest, • Demonstrate effective decision making and problem solving skills that support the Steak 'n Shake Principles; Relentless Pursuit of Excellence, Exceed Guest Expectations, Golden Rule, Economic Objective and Entrepreneurial Approach, • Ensure accurate adherence to all State and Federal laws on assigned shift, • Lead by Example, • Has authority to discipline associates, • Recommends associates for hiring and promotion, • Recommends associates for termination Specific Duties and Responsibilities Customer Satisfaction: Build the business by relentlessly pursuing excellence and growing customer traffic over prior year: Effectively interact with Guests to ensure we exceed their expectations with the highest quality food and great service Immediately address Guest concerns and complaints utilizing the Steak 'n ShakeGuest Recovery Model - L.E.A.R.N. Ensure Guests are immediately recognized upon entering and as they are leaving Motivate all Associates to deliver great hospitality toward all guests and other associates Create a positive team environment with knowledgeable associates working together through shift huddles and ongoing coaching Brand Protection: Operate in accordance with our Quality, Service and Cleanliness Standards(QSC) and other food safety practices, delighting our Guest with outstanding fresh food and training our valuable people: Execute the 14 point walk – ensuring the facility is radiant, the associates are motivated, the stations are appropriately set up / re- stocked for meal periods, and constantly moving through the restaurant coaching and directing associates to ensure quality adherence and speed standards are achieved Interview candidates using the Select the Best 1st interview guide and recommend enthusiastic / Guest centric candidates to the General Manager for employment Ensure associates are effectively trained using the Steak 'n Shake training program,Earning your Wings Monitor food quality, portioning and speed from the EXPO window and resolve any issues immediately Assign and verify all side work is accurately and efficiently completed Verify accurate adherence to the Prep and Pull and cooling charts as well as complete HACCP and line checks on assigned shift ensuring food quality and quantity Ensure all Safety procedures and policies are strictly adhered to Financial Growth: Manage profitable shifts focused on delighting our guests, increasing quality and reducing prices: Deploy associates appropriately as planned on the Schedule and Line up sheets Ensure appropriate staffing levels of well-trained associates on assigned shifts Complete shift and daily inventory and accurately post into the back office POSSystem Check in food delivery, ensure proper storage and post-delivery into the POS. Complete food order based on commissary order guide and enter into ordering system Maintain strict adherence to cash handling and banking policies and procedures Complete shift tools and administration duties as assigned by General Manager 2. SCOPE: Impact this job has in terms of decisions made, direction given, number of employees supervised, size of organization managed or supported, impact of errors, dollars, etc. • Enforce procedures, training and other programs designed by Steak 'n Shake to effectively deliver the Steak 'n Shake Vision, Mission and Principles, • Interviews and recommends Associates candidates to GM within compliance of FLSA and Steak 'n Shake guidelines, • Takes responsibility for shift financial results, • Serves as a resource to colleagues and as a mentor to less experienced Managers, • Actively manages the shift ensuring speed and food quality 3. KEY RELATIONSHIPS: Position's key contacts and relationships. Primary: • Restaurant Associates • Restaurant Trainers • Restaurant Management Secondary: • Division President, • Field Training Manager • Human Resource Manager Manager 12.1.2021 4. REQUIREMENTS: Typical minimum requirements to perform the job. • High School graduate or equivalent education preferred, • Certified in all Stations at Steak 'n Shake or equivalent experience, • ServSafe certified (based on local regulations), • Understand Steak 'n Shake policies, procedures, state laws, Health codes, Safe food handling and Sanitation procedures, • Positive, motivating communication skills • Strong organization and time management skills, • Strong coaching and mentoring skills • Flexible and adaptable to changing circumstances, • Ability to read, write, perform mathematical calculations and analyze data, • Demonstrate key principles: Golden Rule, Relentless pursuit of Excellence, Exceeding guest expectations, Economic objective, Entrepreneurial approach, • Able to work in excess of 40 hours per week while standing, walking and stretching • Able to lift, carry, push and pull 30 lbs • Able to perform any task performed by a service or production associate, • Able to see across the restaurant to monitor and oversee the operation, • Able to legally operate a motor vehicle • Able to hear, understand and professionally respond to guest and employee inquiries, comments and concerns 5. KEY PERFORMANCE INDICATORS: Key indicators to be used to measure job performance. • Field Results Report • Key Metrics, • Effective working relationship with Above Store Leaders, Restaurant Management, colleagues and direct reports 6. CAREER PATH: Logical positions along the career path, vertical and/or lateral. • Restaurant Manager, • General Manager, • Franchise Partner

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