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General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

About Ballyhoo Hospitality & Big Mamma Group: {#docs-internal-guid-74f7387a-7fff-1666-a6d1-779367426bf9} [Big Mamma Group](https://www.bigmammagroup.com/?utmsource=chatgpt.com) and [Ballyhoo Hospitality](https://ballyhoohospitality.com/?utmsource=chatgpt.com) have joined forces in a strategic joint venture to bring a new and ambitious hospitality vision to the United States market. Big Mamma Group, founded by Victor Lugger and Tigrane Seydoux, has established itself as one of Europe's most dynamic restaurant groups, with 35 locations and nearly 3,000 team members across Europe and Dubai. More than just a restaurant, Big Mamma is on a mission to create places where hospitality is heartfelt, food is abundant, and the joy in the room is something you feel before you've even sat down. Its reputation is built on three pillars: obsessive Italian sourcing, everything made in-house from fresh pasta to gelato, and a people-first culture with the company built around 'Changing People's Lives with Pizza'. Founded by hospitality veterans Ryan and Anna O'Donnell, Ballyhoo Hospitality has become a leading force in Chicago and the North Shore dining scene, known for creating feel-good restaurant experiences through inspired cuisine, vibrant atmospheres, and exceptional service. Its growing portfolio includes acclaimed concepts such as Gemini, Coda di Volpe, Sophia Steak, DeNucci's, Jackman & Co., and more. Together, Ballyhoo Hospitality & Big Mamma Group are launching an exciting expansion strategy across the United States, combining Ballyhoo's deep operational expertise and market knowledge with Big Mamma's globally recognized restaurant concepts and distinctive brand identity. This partnership marks the beginning of a long-term development project aimed at creating landmark hospitality destinations and delivering unforgettable guest experiences throughout the US market. JOIN THE TEAM As part of bringing the joyful hospitality of Big Mamma Group to the US, we're opening an Italian trattoria in Juno Beach, Florida with Ballyhoo Hospitality. Just steps away from the waterfront, we're building a passionate team dedicated to delivering exceptional guest experiences in a high-volume and fast-paced environment. Rooted in the DNA of Big Mamma, this restaurant will be entirely unique to South Florida, and deeply inspired by the energy and lifestyle of Palm Beach County. Ballyhoo Hospitality & Big Mamma Group are currently seeking an experienced General Manager to join the opening team of this new restaurant. The General Manager will lead and oversee all restaurant operations, ensuring excellence in guest experience, operational efficiency, financial performance, and team development, while embodying the values and standards of both groups on a daily basis. YOUR MISSIONS: Guest Experience & Operational Excellence • Guest Experience: Ensure outstanding hospitality and customer satisfaction across all service moments, • Quality Control: Guarantee consistency in food, beverage, and service standards, • Service Operations: Lead daily restaurant operations in partnership with the management team, • Marketing Collaboration: Partner with the marketing team on activations, events, and brand initiatives, • Compliance & Standards: Ensure full compliance with sanitation, safety, and local regulations, • Operational Efficiency: Maintain excellence in restaurant appearance, service flow, and overall operational execution Financial & Administrative Management • Financial Performance: Drive sales performance while controlling labor cost and F&B cost in line with budget targets, • Cash Management: Ensure compliance with company cash handling and reconciliation procedures, • Payroll & Scheduling: Oversee bi-weekly payroll processing and weekly staff scheduling, • Reporting & Analysis: Monitor restaurant KPIs and financial performance to support operational decision-making, • Systems & Tools: Utilize restaurant management systems and reporting tools efficiently Team Leadership & Development • Leadership: Lead teams with integrity, professionalism, and open communication, • Culture & Inclusion: Foster a respectful, inclusive, and positive working environment, • Recruitment & Onboarding: Support hiring, onboarding, and integration processes in line with company standards, • Training & Coaching: Develop and coach management and operational teams to drive autonomy and performance, • Team Development: Support internal growth, talent development, and succession planning, • Collaboration: Promote strong communication and collaboration between FOH, BOH, and management teams QUALIFICATIONS: • A minimum of 5 years of experience in leadership roles within the restaurant/hospitality industry is required., • Prior experience in leading new Restaurant Opening Operations., • Proficiency in Restaurant Management and Operations is essential., • Exceptional communication and organizational abilities are a must., • The ability to interact professionally and diplomatically with diverse business partners is expected., • Strong capabilities in managing and interpreting restaurant financials are necessary., • Fluency in Microsoft Office Suite: Word, Excel, PowerPoint, • Experience with Restaurant 365, Resy and Toast POS is a plus!, • Candidates must be legally authorized to work in the United States OUR OFFER: Full time • Competitive salary + bonus Big Mamma Group & Ballyhoo Hospitality Group are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary Description: The Assistant 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 Assistant 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 Assistant Manager will partner directly with his/her Franchise Partner. Department: Operations - Restaurant Reports to Franchise Partner 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 Shake Guest 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. 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 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.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

We are seeking an experienced and detail-oriented Business Manager to oversee daily business operations and support company growth. The ideal candidate will have experience in accounting, human resources, payroll administration, budgeting, and business strategy. Responsibilities: • Manage daily business operations, • Oversee accounting, payroll, and financial reporting, • Coordinate HR activities, including employee relations and recruitment, • Develop and implement business strategies, • Monitor budgets and company performance, • Ensure compliance with company policies and regulations Requirements: • Bachelor's degree in Business Administration, Finance, or a related field, • Previous experience in business management, • Strong leadership and organizational skills, • Excellent communication and problem-solving abilities, • Proficiency with Microsoft Office and business management software Benefits: • Competitive salary, • Remote work flexibility, • Professional development opportunities, • Supportive team environment

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Join the leadership team at a Restaurant at the Forefront of QSR Innovation Paying up to $19.25 At Steak 'n Shake, we're blending our rich heritage with bold innovation to redefine what a quick-service experience can be with a relentless focus on hospitality, ensuring every guest feels welcome, valued, and cared for. As a Restaurant Manager, you won't just manage, you'll lead from the front. This is a hands-on leadership role for those who take pride in operational excellence through doing the work, not just directing it. Reporting directly to the General Manager/Franchise Partner you will ensure business and strategic goals are met through team leadership. * What You'll Do Restaurant Leadership & Operations • Lead by example—actively working the line, prepping food, maintaining cleanliness, and serving guests across all shifts: opening, mid-day, and closing., • Wear a professional uniform daily—shirt and tie or collared blouse—setting the tone for team presentation and upholding all brand standards, food safety practices, and service protocols. Financial Performance • Own the P&L: manage food costs, control inventory, verify invoices, and eliminate waste while driving labor efficiency with smart scheduling, cross-training, and station versatility. Inventory & Supply Chain Control • Oversee inventory from the back door to the front line. Team Building & Development • Recruit, train, and retain top hourly talent through clear feedback and coaching. * Job Requirements • 1+ years of QSR or fast-casual restaurant management experience required., • Proven history of consistent work tenure and reliable leadership., • Deep understanding of food cost management, labor optimization, and operational KPIs., • Hands-on leadership—comfortable working the drive through or grill when needed., • Tech-savvy with POS systems, inventory platforms, and invoice tools., • Strong physical stamina: can lift 50 lbs., stay on your feet all day, and thrive in a fast-paced kitchen., • Professionalism that extends to your LinkedIn profile (if you have one) and resume —both should tell the same story., • Track record in driving hospitality excellence and navigating change in a team setting., • Minimum of 18 years of age. * At Steak 'n Shake, we don't just compete on pay — we lead the market. We are a Maximum Wage Employer, paying the highest hourly rates within 25 miles of our restaurants - plus unique bonus pay options! On top of max wage pay per hour we offer unique perks like: -Bitcoin Bonus Pay Earn an additional $0.21 per hour worked — fully funded by Steak 'n Shake (on top of your salary) invested in your personal Bitcoin wallet. Optional participation. Real long-term financial growth opportunity - for free! -$1,000 Newborn Match When the government contributes $1,000 to your newborn's qualifying Trump Account, we match it with another $1,000. Employee must be employed for 90 days before Steak n Shake's contribution will be made. More Than Just a Paycheck We combine top-of-market wages with benefits that support you and your family — now and long term. Benefits • Medical/Rx, • HSA with Employer Contribution, • Dental, • Vision, • Life & Disability, • Hospital Indemnity, • Critical Illness, • Accident, • 401(k) with 4% Employer Safe-Harbor Match (age 18 & older) Perks • Flexible Scheduling, • Meal Discounts, • Employee Assistance Program, • Paid Training, • Discount Program, • Associate Emergency Foundation, • Next Day Pay – receive up to 50% of your prior day's earned wages Benefits are subject to service and/or ACA eligibility requirements #RM7080* *

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customers concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Join the leadership team at a Restaurant at the Forefront of QSR Innovation At Steak 'n Shake, we're blending our rich heritage with bold innovation to redefine what a quick-service experience can be with a relentless focus on hospitality, ensuring every guest feels welcome, valued, and cared for. As a Shift Manager, you won't just manage; you'll lead from the front. This is a hands-on leadership role for those who take pride in operational excellence through doing the work, not just directing it. Reporting directly to the Franchise Partner, you will ensure business and strategic goals are met through team leadership. * What You'll Do Restaurant Leadership & Operations • Lead by example—actively working the line, prepping food, maintaining cleanliness, and serving guests across all shifts: opening, mid-day, and closing., • Wear a professional uniform daily—shirt and tie or collared blouse—setting the tone for team presentation and upholding all brand standards, food safety practices, and service protocols. * Job Requirements • 1+ years of QSR or fast-casual restaurant management experience required., • Proven history of consistent work tenure and reliable leadership., • Deep understanding of food cost management, labor optimization, and operational KPIs., • Hands-on leadership—comfortable working the drive-through or grill when needed., • Tech-savvy with POS systems, inventory platforms, and invoice tools., • Strong physical stamina: can lift 50 lbs., stay on your feet all day, and thrive in a fast-paced kitchen., • Professionalism that extends to your LinkedIn profile (if you have one) and resume —both should tell the same story., • Track record in driving hospitality excellence and navigating change in a team setting., • Minimum of 18 years of age. * At Steak 'n Shake, we don't just compete on pay — we lead the market. We are a Maximum Wage Employer, paying the highest hourly rates within 25 miles of our restaurants - plus unique bonus pay options! More Than Just a Paycheck We combine top-of-market wages with benefits that support you and your family — now and long term. Perks • Flexible Scheduling, • Meal Discounts, • Paid Training, • Next Day Pay – receive up to 50% of your prior day's earned wages *

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

We are now looking for a Restaurant Manager to join the management team at Hell's Kitchen - Miami. With beautifully-plated dishes, experiential cocktails being served in smoking lanterns, delectable desserts, and the famous red and blue kitchen, Chef Ramsay brings the energy of Hell's Kitchen to Miami - with beautiful views from downtown Miami serving iconic Chef Ramsay dishes like Beef Wellington, Pan-Seared Scallops, Lobster Risotto, and one of Chef Ramsay's personal favorites, Sticky Toffee Pudding. The Restaurant Manager must have: • The motivation and leadership skill to represent the Gordon Ramsay Brand and its world class hospitality standards, • Previous experience as a Restaurant Manager within a fine dining establishment, • Previous experience in a high-volume restaurant, • A keen eye for detail to ensure delivery of the Hell's Kitchen brand standards and the highest levels of food quality at all times, • A proven track record of recruiting, developing, motivating and retaining a high performing kitchen team, • A strong personality, with confidence and enthusiasm to lead the team in the day to day running of the operation, • Exceptional communication skills – verbal and written – to ensure clear communication with all stakeholders, • Ability to multitask and effectively manage relationships at all levels Key Accountabilities: • Be responsible for effective execution of the operation, whilst ensuring consistent presentation and guest satisfaction in a lively restaurant and bar, interacting with guests and making each visit a memorable one!, • Being a leader, effectively managing the team and driving quality service and standards, • Responsibility for leading, inspiring and motivating the team to achieve loyalty and retention, • Responsible for the overall compliance of Health & Safety, and Food Safety to both statutory, and Gordon Ramsay Restaurants standards, • Ensuring the supply chain and stock control is effectively managed and controlled in keeping with the concept and in line with Gordon Ramsay Restaurant standards, • Effective management of targets set, • Effectively coordinate, control and manage all resources and commercials to deliver all targets of the P&L What's in it for you: • Competitive salary, • 401 (k), • Insurance – Medical, Dental & Vision, • Flex Time, • Employee Assistance Program offering counseling, assistance for personal, financial, and legal issues, self-help resource benefits, personal and professional coaching, wellness benefits, and much more!, • Access to our world-class training & development opportunities globally, • Work with and learn from extraordinary culinary and front-of house talent in a diverse, energizing and professional restaurant environment, • A fantastic staff discount in US & UK restaurants, • Discount for your Friends & Family in all US & UK Restaurants If you'd like to develop your career in a best-in-class global restaurant business - apply today We do receive a high volume of applications and are only able to contact those who have been successful in moving to the next stage of the recruitment process. At Gordon Ramsay Restaurants, we are driven to be an inclusive employer, we are devoted to creating an environment where our amazing teams can thrive, and our aim is to put people at the heart of everything we do. We want our teams to be their authentic self and we truly celebrate diversity in every sense. We are successful at what we do by cultivating talented teams with diverse skills & backgrounds. Everyone is welcome in our Gordon Ramsay Restaurants family. As we continue to grow and build the business, we are committed to putting diversity, equality, and inclusion at the forefront.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including customer care, Food prep. Job Expectations: • Prepare Ingredients: Wash, chop, and portion ingredients according to recipes., • Maintain Cleanliness: Keep workstations clean and follow food safety protocols., • Assist Team: Collaborate with kitchen staff to ensure efficient service., • Inventory Support: Help monitor and stock supplies. Report shortage to the manager., • Safety Compliance: Adhere to all food safety and hygiene standards., • Punctuality: Arrive on time and ready to work in a fast-paced environment., • Duties:, • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, and Vision Insurance, 2. Weekly payments, 3. Tuition Reimbursement, 4. Employe Discount, 5. Bonuses, 6. 2 weeks paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customers concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times., • Duties:, • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, and Vision Insurance, 2. Weekly payments, 3. Tuition Reimbursement, 4. Employe Discount, 5. Bonuses, 6. 3 weeks paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customers concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant's business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest's point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver's license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, Life, and Vision Insurance, 2. Weekly Pay, 3. Employee Discounts, 4. Bonuses based on performance, 5. Paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customer's concerns or issues. Solicit customer feedback, share feedback with the team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure the entire team is quality and customer-focused; and build an atmosphere of teamwork, energy, and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure the restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years of restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle, and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Benefits: • Weekly paychecks, • Flexible Hours, • Direct Deposit and debit cards, • Training and recognition programs, • $300 referral program, • Competitive Compensation, • Benefits- Medical, paid vacation, **Benefits vary based on hours worked/ Position Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

General Manager Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensures compliance with all federal, state, and local laws and ethical business practices. Benefits: 1. Health, Dental, and Vision Insurance, 2. Weekly payments, 3. Tuition Reimbursement, 4. Employe Discount, 5. Bonuses, 6. 3 weeks paid vacation Responsibilities • Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customers concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook., • Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun., • Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community., • Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients • High School diploma or GED required., • Serv-Safe/Local or State Food Service Certification preferred, • Two years restaurant management or supervision experience preferred, • Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle and the ability to drive, • Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. • BENEFITS:, • We've got your back! : Get health insurance after just 6 months with the company., • Grow with us!: Our Management training program offers career growth and leadership opportunities, • Save big with a 50% employee discount: Savor your favorite meals at half the price., • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! Job Expectations: You must be 18 years of age or older. The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years of age or older., • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

Benefits: • Weekly paychecks, • Flexible Hours, • Discount of 50% OFF all carryout order, • Training and Recognition Programs, • Competitive Compensation Shift Leader The Shift Leader supervises shifts and/or work areas in the operation of a Papa John's restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Responsibilities • Adheres to guidelines, techniques and expectations for each station including, but not limited to, dough management, accuracy and proper portioning. Performs assigned work station duties such as making quality products, follows all product preparations procedures and maintains established product holding times. Consistently contributes to achieving the Company's product goal. Commits to meeting the needs and expectations of the restaurant's customers, minimizes customer complaints and responds appropriately to customer needs. Follows all policies and procedures as outlined in our TM handbook including, but not limited to, image (including car topper for delivery drivers), attendance, safety and security., • Exemplifies and exhibits the Core Values, maintains a positive attitude, works well with others and is flexible and adaptable to change., • Ensures adequate shift coverage for restaurant. Provides immediate feedback and corrects problems when identified. Maintains product quality, customer service, and performance responsibilities (such as MCE readiness, food/labor costs, restaurant cleanliness, etc.) within acceptable standards, follows all policies and procedures related to shift management., • Contribute to profit goals by ensuring they stay within company guidelines and target goals by accurately utilizing the FOCUS System. Execute cash management duties. Assist in the management of adequate inventory levels using the company's systems and guidelines to minimize loss. Key Ingredients • ++.MUST BE 18 OR OLDER++, • Previous restaurant shift lead experience preferred Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. • BENEFITS:, • We've got your back! : Get health insurace after just 6 months with the company., • Grow with us!: Our Management training program offers career growth and leadership opportunities, • Save big with a 50% employee discount: Savor your favorite meals at half the price., • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

Benefits: • Weekly payments, • Flexible hours, • Stable schedules, • 50% FOOD Discount + A FREE PIZZA ON YOUR FIRST DAY AT WORK., • Mileage and tips paid out nightly (drivers), • Papa's Perks program (discounts to lots of retail partners!), • Direct deposit., • Competitive compensation., • Hourly team members earn Paid Time OFF! Your Locally Owned and Operated Papa John's is looking for managers with general manager and assistant general managers experience. Our best ingredients are our people. Like our pizza, they combine in unique ways to deliver a world-class product. Managing all functions of a Papa Johns restaurant to ensure high-quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a team-oriented leader, making quality decisions, and instilling pride and accountability in team members. • EXCELLENT COMPENSATION, BENEFITS, • Provide quality products to our customers by ensuring each delivered product meets Papa Johns's standards, • Solicit customer feedback, share feedback with the team, and use feedback to improve restaurant operations and build brand loyalty., • Communicate, train and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook, and CORNERSTONE., • Actively recruit customer-focused team members,, • Maintain adequate staffing levels, • Manage sales goals against budget and prior year by providing prompt and friendly customer service, • Manage profit goals by managing against budget and prior year, • Execute administrative and cash management duties., • Inventory checks, • Maintain a clean and fully equipped working environment, • Required to use hands repetitively, stand for prolonged periods, walk, grasp firmly/strongly and simply/lightly with hands, and use fine finger dexterity., • Frequently required to bend over, twist, reach above shoulder level, crouch or stoop, kneel, repetitively use feet, and use head and neck in a twisting or static motion and to look up and/or down, and lift and/or move up to 50 pounds., • Sometimes required to work outdoors, • Ability to successfully perform the job duties of all positions in the restaurant, including delivery ADDITIONAL INFO: • Must be 18 years of age or older, • Must have reliable transportation, • At the time of hire, the expectation is that this team member will work more than 30 hours per week, • Must be able to work long hours, scheduled or unscheduled, which is likely to include nights, weekends, and as emergencies arise

Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant's business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Benefits: • Weekly paychecks, • Flexible Hours, • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! continuing Discount of 50%, • Direct Deposit and debit cards, • Training and recognition programs, • Competitive Compensation, • Benefits- Medical, paid vacation, **Benefits vary based on hours worked/ Position. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest's point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver's license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

Benefits: • Weekly paychecks, • Flexible Hours, • Free Pizza on your first shift and continuing Discount of 50% OFF, • Direct Deposit and debit cards, • Training and recognition programs, • Competitive Compensation, • Benefits- Medical, paid vacation, **Benefits vary based on hours worked/ Position. Shift Leader The Shift Leader supervises shifts and/or work areas in the operation of a Papa John's restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Responsibilities • Adheres to guidelines, techniques and expectations for each station including, but not limited to, dough management, accuracy and proper portioning. Performs assigned work station duties such as making quality products, follows all product preparations procedures and maintains established product holding times. Consistently contributes to achieving the Company's product goal. Commits to meeting the needs and expectations of the restaurant's customers, minimizes customer complaints and responds appropriately to customer needs. Follows all policies and procedures as outlined in our TM handbook including, but not limited to, image (including car topper for delivery drivers), attendance, safety and security., • Exemplifies and exhibits the Core Values, maintains a positive attitude, works well with others and is flexible and adaptable to change., • Ensures adequate shift coverage for restaurant. Provides immediate feedback and corrects problems when identified. Maintains product quality, customer service, and performance responsibilities (such as MCE readiness, food/labor costs, restaurant cleanliness, etc.) within acceptable standards, follows all policies and procedures related to shift management., • Contribute to profit goals by ensuring they stay within company guidelines and target goals by accurately utilizing the FOCUS System. Execute cash management duties. Assist in the management of adequate inventory levels using the company's systems and guidelines to minimize loss. Key Ingredients • High School diploma or GED preferred., • Serv-Safe/Local or State Food Service Certification preferred, • Previous restaurant shift lead experience preferred Skills: Cash management; planning and organization; effective communication

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. • BENEFITS:, • We've got your back! : Get health insurace after just 6 months with the company., • Grow with us!: Our Management training program offers career growth and leadership opportunities, • Save big with a 50% employee discount: Savor your favorite meals at half the price., • Enjoy a FREE meal! Work 6+ hours a day and refuel with a delicious meal on us! Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times., • Duties:, • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! Compensation up to $18.25 per hour We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training, Next Day Pay - receive up to 50% of your prior day's earned wages Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant's business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest's point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver's license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times., • Duties:, • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty., • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective. STEAK N SHAKE MANAGER DESCRIPTION: The Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Required) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

Shift Manager – Steak 'n Shake - Paying up to $16.50 per hour! At Steak 'n Shake, we don't just compete on pay — we lead the market. We are a Maximum Wage Employer, paying the highest hourly rates within 25 miles of our restaurants - plus unique bonus pay options! On top of paying up to $16.50 per hour we offer unique perks like: -Bitcoin Bonus Pay Earn an additional $0.21 per hour worked — fully funded by Steak 'n Shake (on top of your salary) invested in your personal Bitcoin wallet. Optional participation. Real long-term financial growth opportunity - for free! -$1,000 Newborn Match When the government contributes $1,000 to your newborn's qualifying Trump Account, we match it with another $1,000. More Than Just a Paycheck We combine top-of-market wages with benefits that support you and your family — now and long term. Benefits • Medical/Rx, • HSA with Employer Contribution, • Dental, • Vision, • Life & Disability, • Hospital Indemnity, • Critical Illness, • Accident, • 401(k) with 4% Employer Safe-Harbor Match (age 18 & older) Perks • Flexible Scheduling, • Meal Discounts, • Employee Assistance Program, • Paid Training, • Discount Program, • Associate Emergency Foundation, • Next Day Pay – receive up to 50% of your prior day's earned wages Benefits are subject to service and/or ACA eligibility requirements* * What You Will Do:

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! Paying up to $18.25 per hour. We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! Paying up to $18 per hour. We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! Paying up to $18.25 per hour. We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to "The Reaper." Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! Paying up to $18.25 per hour. We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!

WHY WORK AT JOE & THE JUICE JOE & THE JUICE is a people-centric food and beverage company built around culture, not just juice, sandwiches, coffee, and much more. When joining us, you step into a high-energy community where the music is loud, the bar is your stage, and your personality matters as much as your skills. We believe in four simple virtues that shape everything we do: • Positive Attitude, • Inclusion, • Social Ties, • Growth For us, this means that when you choose a cup-half-full mindset, welcome people from every background, build real friendships across the bar by creating great guest experiences, and use every shift as a chance to learn something new — you become more than just a Juicer; like us, you continue to search and find purpose and meaning in what you do. From your first day, you'll be part of an international network of Juicers who support each other, celebrate wins together, and push each other to grow. You will learn by doing, move through a clear Moneyball career path, and be part of a company where most leaders have earned their stripes behind the bar (fun fact: over 75% of our employees started as Juicers!). If you love fast-paced service, music, people, and the idea of turning a job into a lifestyle, JOE can become a place to build skills, friendships, and a career that can take you across cities, countries, and roles. ABOUT JOE & THE JUICE Our vision is to become the first truly global people-centric food & beverage brand by offering a healthy, convenient, and ambient experience when entering our universe. To achieve this, we strive to create a culture based on our company virtues and operational excellence within our four company focus areas: Ensuring Operational Requirements are upheld, a high degree of Employee Engagement , leading to delivering great Guest Experiences, and hereby ensuring a strong Financial Performance . Our unique company culture is the backbone of our company's success, which relies on our employees to adhere to and promote our company virtues: Positive Attitude , Inclusion , Social Ties , and Growth. JOB SUMMARY As a Store Manager, you are responsible for the daily operation of your store, ensuring the highest performance possible in all areas within the operation. You will adhere to market-specific legal requirements, company policies, risk, and compliance structures. You are expected to have a full overview of your store and lead your team members ensuring efficient workflows, great guest experiences, and high-quality products. Your overall success in this position depends on the degree to which you are able to lead, develop, and retain a highly engaged team, where all operational conceptual in-store requirements are followed in order to deliver best-in-class guest experiences turning regular customers into beloved returning guests. Ultimately you are accountable for meeting the cost budget, reaching the store's sales targets, and EBITDA through existing and new company initiatives. KEY RESPONSIBILITIES Virtue-Based Leadership • Lead, inspire, and develop team members in alignment with company virtues and operational principles, • Act as a role model of company values and foster a positive, high-performance culture, • Ensure clear communication of expectations and accountability across the team Recruitment & Talent Development • Own the recruitment interviewing, hiring, pre-boarding, and onboarding of team members, • Ensure optimal team positioning to meet operational needs, • Build and maintain a strong future talent pipeline Employee Engagement & Development • Develop and motivate team members through structured development plans and continuous feedback, • Facilitate in-store training sessions and regular team meetings, • Monitor and drive employee engagement initiatives to meet or exceed benchmark engagement scores Guest Experience • Champion a guest-first mindset across all store operations, • Build strong relationships within the local community in alignment with brand behavior principles, • Drive guest loyalty and satisfaction through consistent service excellence Operational Excellence & Compliance • Maintain a safe, secure, and healthy working environment by enforcing hygiene, health, and safety standards, • Ensure compliance with brand standards and local regulatory requirements, • Uphold the highest operational ratings and performance standards Shift Planning & Workforce Management • Develop optimal shift plans considering seasonality, local events, and store traffic patterns, • Ensure efficient workflows aligned with company standards and budget, • Ensure working hours comply with contractual obligations, union agreements, and local labor laws Stock & Inventory Management • Take full ownership of inventory management, including stock counting and ordering, • Optimize inventory levels to minimize waste and meet defined monthly waste targets Performance & Financial Management • Drive sales growth and overall store performance, • Optimize store EBITDA and achieve defined KPI target, • Monitor financial performance and implement corrective actions where necessary Qualifications • Minimum 3 years of leadership experience in a comparable retail, hospitality, or service-driven environment, with a proven track record of delivering operational and financial results, • Demonstrated experience leading and developing teams, with the ability to drive performance, accountability, and engagement, • Strong interpersonal and communication skills, with the ability to build trust, resolve conflicts, and foster a collaborative team culture, • Passion for people leadership, with a genuine commitment to coaching, mentoring, and developing team members to reach their full potential THE JUICE – Overview of your benefits and perks • Experience our brand firsthand with exclusive discounts and special offers available only to employees, • Access competitive medical, dental, and vision insurance plans designed to support your overall well-being, • Invest in your future with our 401(k) program, • Recharge and reset with paid vacation, sick leave, and holidays so you can bring your best self to work, • Grow your career with structured leadership training, educational support, and development programs designed to help you reach your full potential, • Compensation- Starting at $75,000 plus bonus Joe & the Juice is proud to be an equal opportunity employer. We're committed to building a team that represents a variety of backgrounds, perspectives, and skills. We welcome all qualified applicants — no matter your race, gender, age, religion, sexual orientation, or background. [NOTICE OF NON-DISCRIMINATION POLICY](https://uploads-ssl.webflow.com/5cb303852da2ad609e57122e/63e143995875ef216d5d5e13Joe%20%26%20the%20JuiceNotice%20Posting_Executed.pdf) ABOUT JOE & THE JUICE JOE & THE JUICE is a healthy fast-casual concept founded in Copenhagen in 2002; since then, we have grown to more than 500 locations across 20 countries and now employ more than 4,500 people worldwide. From day one, our ambition has been to prove that there should be no trade-off between taste and health. We serve high-quality, freshly prepared juices, shakes, coffee, and sandwiches in relaxed, contemporary concept cafés that combine convenience with distinct urban atmospheres. JOE & THE JUICE goes beyond products toward the full experience around the bar, creating a consistent universe for guests and Juicers in all our locations. We invest heavily in internal development through our Moneyball career system and a culture where most leaders, including C-suite, VPs, and directors, have started behind the bar. We continue to evolve our people-centric and sustainability agenda that is part of our Nordic heritage and our commitment to a better future.

STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: • Demonstrate the Golden Rule, • Have a competitive spirit and desire to win, • A track record of proven leadership, • Possess high character and high competence, • Desire to improve the lives of others US: • Desire to improve the lives of employees, customers, franchisees, • Committed to you and your successful journey, • We place trust above all else. This builds loyalty, • Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer., • Desire to lead and dominate the premium burger segment of the restaurant industry, • Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications • US work authorization (Required), • High school or equivalent (Preferred), • Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!!