Supervisor restaurant jobs in Kansas City, MissouriCréer des alertes d'emploi

Arby's Restaurant - 6780 Johnson Dr [Restaurant Shift Supervisor] As a Shift Manager at Arby's, you'll: Lead and inspire your team; Maintain adequate staffing levels; Interview, hire and develop team members; Ensure the restaurant remains clean and provide a safe environment; Assist in restaurant op

McDonald's - 10555 Parallel Parkway [Restaurant Supervisor] As a General Manager at McDonald's, you'll: Lead a team of Department Managers that has specific responsibilities in the restaurant; Help the Department Managers to set their own goals, following up on their progress; Provide coaching and d

McDonald's - 6767 Johnson Drive [Restaurant Shift Supervisor] As a Shift Manager at McDonald's, you'll: Supervise, manage and motivate team members on a daily basis; Ensure food safety; Perform inventory management and daily maintenance to keep the areas clean; Ensure quality food production by trai

Golden Corral - [Restaurant Supervisor] As an Assistant General Manager at Golden Corral, you'll: Assist GM with recruiting store associates to ensure the store is well staffed; Train store associates on company policies and procedures and on Operations standards, including FOH and BOH duties; Monit

Golden Corral - [Restaurant Supervisor] As a Restaurant General Manager at Golden Corral, you'll: Be responsible for making pleasurable dining affordable for guests; Ensure Golden Corral operational standards are communicated, trained and maintained in the restaurant; Ensure optimal restaurant finan

Diversified Restaurant Group, LLC - JobID: 600-270531622 [Restaurant Supervisor] As an Assistant General Manager at Diversified Restaurant Group, LLC, you'll: Oversee team members and Shift Managers to ensure they complete all assigned duties and consistently serve safe, high quality food in a timel

Waffle House - 10910 West 75th St - [Restaurant Shift Manager / Weekly Pay / PTO + Medical-Dental-Vision-Life] As a Shift Supevisor at Waffle House, your responsibilities will include: Daily shift production and service operations; Safety, Security, and Emergency procedures; Food Safety systems; Kno

Five Guys - 3930 Rainbow Blvd [Restaurant Supervisor] As a General Manager at Five Guys, you'll: Lead and motivate your people, ensuring a team-based environment; Oversee financial and inventory management; Manage customer and vendor relationships; Be accountable for how the restaurant runs under yo

Diversified Restaurant Group, LLC - JobID: 600-270525043 [Restaurant Supervisor] As a Restaurant General Manager at Diversified Restaurant Group, LLC, you'll: Identify a team with high potential and develop them into leaders; Achieve and maintain world class operations which includes a successful an

Job Description Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city's skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City. Job Specific • Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel, • Supervises/set up and organization of work area with all necessary supplies and equipment, • Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used, • Supervises/preparation and storage of raw food products prior to final assembly of cold food items, • Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items, • Assists Panty/Preparation personnel with completion of all duties as needed, • Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of an equipment malfunction or safety hazards immediately, • Returns utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow team members, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • High School Diploma, or equivalent, • Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as ”Cook” from a recognized culinary training school and two year hands on experience, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 50 pounds, • Ability to read, write and speak English

Five Guys - 1803 Village West Pkwy [Restaurant Shift Supervisor] As a Shift Lead at Five Guys, you'll: Be responsible for financial and inventory management; Take lead on crew assignment, training and motivation of the team during your shift; Perform customer relationship management; Have full accou

McDonald's - 10555 Parallel Parkway [Restaurant Shift Supervisor] As a Department Manager at McDonald's, you'll: Lead a department every week; Make sure customers get a fast, accurate, friendly experience every visit; Delegate tasks to your teams, follow up, and report results back to your team and

Restaurant Shift Supervisor] As a Shift Manager at Buffalo Wild Wings, you'll: Oversee daily operations on a shift by shift basis; Be the quarterback of the management Team, making sure every shift operates smoothly; Provide support and direction for the Front of House and Heart of House Teams; Help

Noodles & Company - [Restaurant Shift Supervisor] As a Shift Manager at Noodles & Company, you'll: Effectively lead the restaurant during a shift to ensure that excellent restaurant operations are consistently achieved; Lead each shift by delegating duties, assigning specific tasks and ensuring team

Golden Corral - [Kitchen Supervisor] As a Restaurant Kitchen Manager at Golden Corral, you'll: Be responsible for food production and operating the Back-of-the-House; Use Golden Corral products, recipes and procedures to ensure that the standards for quality food, recipes, and cleanliness are achiev

Jason's Deli - 1100 MAIN STREET #101 [Restaurant Shift Supervisor] As a Shift Supervisor at Jason's Deli, you'll: Be responsible for managing and running shifts by coaching and training employees; Ensure the overall effectiveness of the operation focusing on people, sales, and profit; Share the pass

Perkins Restaurants - [Kitchen Supervisor] As a Kitchen Manager at Perkins, you'll: Be responsible for managing the back-of-the house operations; Be responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, etc; Enforce policies, procedures,

Benefits: * Employee discounts * Health insurance * Opportunity for advancement Position Description As a Service Leader, you will be responsible for achieving guest satisfaction through implementation of company policies, procedures, programs, and performance standards.In addition, you will moni

ASM Global - JobID: R100115504 [Restaurant Manager] As a Supervisor at ASM Global, you'll: Oversee employees, including union and non-union supervisors during busy events; Preserve and execute excellent levels of internal and external customer service; Maintain a strong presence on the floor during

McDonald's - 2200 Vernon Street [Restaurant Shift Supervisor] As a Guest Experience Lead at McDonald's, you'll: Greet guests and communicate with them while ordering; Offer help with using the ordering kiosks; Offer assistance to those in need of some extra hands; Check with guests once they have th

Arby's Restaurant - 9066 E 350 Highway [Restaurant Supervisor] As an Assistant Manager at Arby's, you'll: Maintain staffing of the friendliest, most positive, and eager to help people; Purchase food, beverages and supplies and manage inventory; Oversee food preparation to ensure that every product s

Chilis - 15305 W 67th Street [Restaurant Supervisor] As a Manager at Chili's, you'll: Monitor all restaurant operations and conditions to ensure quality of food and customer service; Review documentation to assess the quality of restaurant operations; Communicate with Team Members, Guests, vendors,

Wendy's - 10548 PARALLEL [Restaurant Shift Supervisor] As a Shift Supervisor at Wendy's, you'll: Work with management to provide the direction and training required on every shift to exceed customer expectations; Inspire Crew members to always do their best; Ensure guests enjoy an outstanding custom

Caesars Entertainment - Harrah's North Kansas City [Restaurant Supervisor] As a Manager at Caesars Entertainment, you'll: Manage the day-to-day front of the house operations; Counsel, guide and instruct assigned personnel in the proper performance of their duties; Coordinate the maintenance and deve

Caesars Entertainment - Harrah's North Kansas City [Restaurant Supervisor] As an Assistant Manager at Caesars Entertainment, you'll: Closely manage all departmental budgets and ensure all financial goals are met; Supervise employees, including maintaining proper employee/employer relations, recognit

Compass Group - JobID: 4AA9527E241E8FC99E8188C4716E902A [Restaurant Supervisor] As a Beverage Manager at Compass Group, you'll: Ensure superior food and beverage quality and strong customer service skills; Schedule, train, manage, and develops staff; Train and supervise alcoholic beverage service; A

Restaurant Supervisor] As a Manager at Twin Peaks, you'll: Manage daily operations of the Twin Peaks restaurant, ensuring smooth functioning and high-quality service; Oversee staff, including hiring, training, and scheduling; Develop and implement strategies to increase customer satisfaction and dri

Chilis - 5880 Antioch [Restaurant Supervisor] As a Manager at Chili's, you'll: Monitor all restaurant operations and conditions to ensure quality of food and customer service; Review documentation to assess the quality of restaurant operations; Communicate with Team Members, Guests, vendors, and con

Caesars Entertainment - Harrah's North Kansas City [Restaurant Manager] As a Restaurant Supervisor at Caesars Entertainment, you'll: Be responsible for administration, operation, and direct supervision of the restaurant; Ensure quality service is provided by all restaurant staff; Respond to guest co

Levy Restaurants - JobID: 75E1B4F04B6F0F7785E6E90CF6AF7016 [Restaurant Manager] As a Supervisor at Levy, you'll: Hold team accountable to daily responsibilities to deliver great guest service; Assist in recruiting, training and development of the team; Enforce policies and procedures; Maintain the i

Buffalo Wild Wings - 9207 Northeast M-152 Highway [Restaurant Supervisor] As an Assistant General Manager at Buffalo Wild Wings, you'll: Oversee the Heart of House (HOH) and Bar operations within the sports bar; Be responsible for managing the HOH and Bar costs; Ensure that your Team has the tools a

Target - 9040 N Skyview Ave [Restaurant Shift Supervisor] As a Food Service Team Lead at Target, you'll: Model guest service standards and deliver a fresh and full area during all opening hours; Assess Food Service back of house, production areas, dining spaces, and merchandising spaces; Walk Food &

Target - 1201 W 136th St [Restaurant Shift Supervisor] As a Food & Beverage Team Lead at Target, you'll: Execute a fresh, full and food safe area during all operating hours leveraging strong inventory management; Assess Food & Beverage and Food Service (where applicable) backroom and sales floor are

Jason's Deli - 1100 MAIN STREET #101 [Restaurant Supervisor] As an Assistant Manager at Jason's Deli, you'll: Be responsible for managing and running shifts by coaching and training employees; Ensure the overall effectiveness of the operation focusing on people, sales, and profit; Share the passion

Legends - JobID: R100115504 [Restaurant Manager] As a Supervisor at Legends, you'll: Be responsible for supporting all concessions, vending, portable, and in-seat service operations; Assist in staffing, scheduling, training, and counseling of event staff; Directly manage event day staff while having

As a Shift Supervisor, you'll be supported with the tools and training needed to succeed in our dynamic organization.The Shift Supervisor is responsible for restaurant operations during assigned shifts when management is not present.Required to have strong customer service and communication skills.R

Job Description WHO WE ARE Playa Bowls is New Jerseys Original Acai Shop founded in 2014, and our mission is to serve the highest quality, innovative products to support healthier lifestyles and inspire a world of fun, excitement, and togetherness. At Playa Bowls, we live our brand in our actions and in the relationships that we make in our communities. Our focus is to provide a bowl full of deliciousness to every guest, delivered with authenticity and passion for the Playa way. What began as a pair of blenders, a patio table, and a fridge has flourished into a 250-unit operator and franchisor of the leading fast casual restaurant concept. WHAT WE OFFER • Tips: We offer a competitive hourly wage plus credit card + cash tips!, • Development: Our Playa Bowls training program will allow you to grow your skills to use in any career!, • Fun Environment: We are always dancing, smiling & having lots of fun! As a Team Member, you’re a positive and enthusiastic people-person, who may just so happen to have a passion for fruit, superfoods, and all things healthy! You will be responsible for helping new customers pick a superfood for them and using your own personal skills to create them. This is done while ensuring guest satisfaction takes priority, food quality and company standards are met. If you enjoy fast-paced environments, career growth, entrepreneurial thinking, innovation, and an occasional silly food pun, we want you! WHAT YOU’LL DO • Maintain cleanliness and organization throughout the restaurant, • Manage time effectively and meet all job responsibilities, • Maintain a positive work environment for guests and staff, • Check products to ensure consistency, palatability, and flavor conformity, • Perform food preparation or service tasks, • Utilize point of sale cash register system, • Addressing any questions or comments that customers may have, • Take customer orders and assemble the orders, • Replenish supplies and condiments and maintain inventory, • Notify supervisor of any food orders or food shortages, • Committed to delivering exceptional customer service by providing friendly, attentive service and ensuring satisfaction with every guest interaction., • Proven ability to remain flexible in a fast-paced dynamic environment, quickly adjusting to changing priorities and customers’ needs to maintain seamless operations., • Collaboratives effectively with team, fostering a positive and productive work environment, • Skilled at prioritizing tasks to meet customer demands during peak hours, • Ability to handle customer concerns or operational challenges with assistance from management calmly and effectively, • Must be able to remain in a stationary position for prolonged periods of time, • Must be able to lift or otherwise move 25-40 pounds occasionally, • Must be able to retrieve items from high and low shelving, the fridge/freezer, and under counters, • Must be able to tolerate occasionally loud environments (high powered blenders, timers, and order notifications). VALUES Real Deal. Playa Passion. Powerhouse. Big Wave Chaser. Dawn Patrol ADDITIONAL INFORMATION “Playa Bowls is an equal opportunity employer committed to inclusivity and diversity in our workplace. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.”

Job Description Summary: Pay $45,000 to $60,000 (Base pay + potential bonus) We offer a competitive salary plus a great bonus plan that can significantly increase your income. Here are just a few of the benefits we offer: Medical, Dental, Vision, and Life Insurance 401K Paid Time Off Employee Meals Career Advancement Uniforms This is a salaried position that will require you to work a minimum of 45 hours per week. The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide 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 skill level, • 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 Assistant Managers, Shift Leaders and 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 high levels of productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • 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 alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Manage purchasing, inventory, maintenance, and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC Policy, • 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, • Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Previous Assistant Manager/Shift Leader experience, • Certified in all stations as a Shift Leader 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, • Strong attention to detail and ability to multitask, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: Earn $23/HR (At 40 hours/wk that’s approximately $47,840/yr) Here are just a few of the benefits we offer: Medical, Dental, Vision, and Life Insurance 401K Paid Time Off Employee Meals Career Advancement Uniforms The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager 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 Shift Leaders and 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 Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • 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, • 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, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader 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, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. We use eVerify to confirm U.S. Employment eligibility.

Job Description Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city's skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City. Job Specific • Sets up and organizes work area with all necessary supplies and equipment, • Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used, • Prepares and stores raw food products properly, • Follows standardized recipes in the preparation and cooking of menu items, • Adheres to established portion control guidelines, minimizes waste, • Plates cold foods according to established plating/presentation guidelines, • Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service, • Ensures that a quality product is prepared and served in a timely manner, • Follows all Governmental Food Sanitation Standards at all times, • Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of and equipment malfunction or safety hazard immediately, • Provides Steward with timely notification of need for clean dishes, pots, pans etc., • Returns cooking utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • High School Diploma, or its equivalent, • Post Secondary culinary training/certification as ”Cook” from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 50 pounds, • Ability to read, write and speak English

Job Description Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city's skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City. Job Specific • Sets up and organizes work area with all necessary supplies and equipment, • Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used, • Prepares and stores raw food products properly, • Follows standardized recipes in the preparation and cooking of menu items, • Adheres to established portion control guidelines, minimizes waste, • Plates cold foods according to established plating/presentation guidelines, • Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service, • Ensures that a quality product is prepared and served in a timely manner, • Follows all Governmental Food Sanitation Standards at all times, • Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of and equipment malfunction or safety hazard immediately, • Provides Steward with timely notification of need for clean dishes, pots, pans etc., • Returns cooking utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • High School Diploma, or its equivalent, • Post Secondary culinary training/certification as ”Cook” from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 50 pounds, • Ability to read, write and speak English

Job DescriptionDescription: The Server is responsible for taking customer's food and drink orders, serve food and beverages, prepare itemized checks, and sometimes accept payments. May perform additional duties, which may include escorting guests to tables, serving customers seated at counters, setting up and clearing tables, or operating a cash register. They also check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol. Responsible for providing the highest quality of service possible to guests in an efficient and courteous manner. JOB DUTIES • Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations., • Comply with certification requirements as applicable to position to include Alcohol Awareness, Food Handlers, Safety, etc., • Be familiar with the organization of the restaurant and lounge and know the function of each job position., • Have a thorough knowledge of menus and specials in the restaurant., • Service guests with all food and beverage requirements in a warm, friendly, courteous and professional manner., • Clear, clean and reset tables as needed., • Be familiar with the operation of the P.O.S. system., • Carry out cashiering functions in closing checks and end of shift paperwork., • Perform opening and closing procedures, and side work duties according to station rotation assignment., • Ensure that tables and side stands are kept stocked, tidy and clean., • High School diploma or equivalent and/or experience in a hotel or a related field preferred., • Alcohol Awareness Certification (must comply with State regulations), • Food Handlers certification (must comply with State regulations), • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high pressure situations.

Job Description Restaurant Manager — High-Volume, Guest-Focused Concept (Kansas City, MO) Salary: $65,000–$70,000 + Bonus Potential We are a high-performing, team-driven full-service restaurant concept seeking an experienced and motivated Restaurant Manager to help lead operations, elevate service standards, and drive results in our Kansas City area market. This role is designed for a leader who thrives on accountability, team development, and operational excellence in a busy, fast-paced restaurant environment. What You’ll Lead • Daily FOH/BOH operations with a strong floor presence, • Development, coaching, and performance of hourly & supervisor teams, • Guest satisfaction results and service-driven culture, • Labor management, scheduling, and cost controls, • Inventory, food cost, ordering, and cash controls, • Compliance, safety, and procedural standards, • Hiring, onboarding, and retention initiatives, • Execution of brand standards and KPI objectives What We’re Looking For • 2–4+ years of Restaurant Manager or Assistant General Manager experience, • Experience in high-volume full-service or polished-casual dining environments, • Demonstrated success managing teams and operations at scale, • Strong training, communication, and leadership presence, • Financial acumen with labor, inventory, and P&L exposure, • Hands-on leader — visible, engaged, and accountable, • Flexible availability including nights, weekends, and holidays Compensation & Benefits • $65,000–$70,000 base salary (DOE), • Performance-based bonus program, • Medical, dental, and vision benefits, • Paid time off, • Career advancement within a multi-unit organization, • Strong training and leadership support structure Ready to Lead a High-Performing Team? If you are a driven restaurant leader who builds strong teams, delivers outstanding guest experiences, and takes ownership of results — we want to hear from you. Apply today with your resume and a brief overview of your management background.

Job Description About the Role: The Wingstop Restaurant Supervisor plays a pivotal role in ensuring the smooth and efficient operation of the restaurant while delivering exceptional customer service. This position is responsible for overseeing daily activities, managing staff performance, and maintaining high standards of food quality and safety. The supervisor acts as a leader and mentor to team members, fostering a positive work environment that encourages teamwork and professional growth. They are also tasked with handling customer concerns promptly and effectively to enhance guest satisfaction. Ultimately, the role aims to drive operational excellence, maximize profitability, and uphold the Wingstop brand reputation within the community. Minimum Qualifications: • High school diploma or equivalent., • Previous experience in a supervisory or leadership role within the food service industry., • Basic knowledge of food safety and sanitation standards., • Strong communication and interpersonal skills., • Associate degree or higher in hospitality management or related field., • Certification in food safety (e.g., ServSafe)., • Experience working in a fast-paced quick-service restaurant environment., • Proficiency with point-of-sale (POS) systems and inventory management software., • Supervise and coordinate daily restaurant operations to ensure efficiency and quality service., • Lead, train, and motivate team members to achieve performance goals and maintain high morale., • Monitor food preparation and presentation to comply with company standards and health regulations., • Manage inventory, order supplies, and control costs to optimize restaurant profitability., • Address customer inquiries and resolve complaints promptly to ensure a positive dining experience., • Enforce safety and sanitation policies to maintain a clean and safe working environment., • Assist in scheduling staff shifts and managing labor costs in alignment with business needs. The Wingstop Restaurant Supervisor utilizes strong leadership and communication skills daily to guide and support team members, ensuring clear understanding of tasks and expectations. Organizational skills are essential for managing schedules, inventory, and operational workflows efficiently. Problem-solving abilities are frequently applied to address customer concerns and operational challenges promptly. Knowledge of food safety and sanitation is critical to maintain compliance and uphold quality standards. Additionally, proficiency with POS systems and basic financial acumen help in monitoring sales and controlling costs to contribute to the restaurant's success.

Job Description The essential functions of the Crew Person position are denoted below in the following key areas: TOTAL GUEST SATISFACTION Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction. • Follows all Guest service guidelines and procedures; takes the appropriate action to ensure all Guest receive “SUPERSTAR Service.”, • Works assigned station(s) accurately and productively; cleans and stocks the station area(s); performs other cleaning duties as assigned., • Ensures that all Guests receive hot, quality products; prepares, packages and delivers all products according to Menu Standards., • Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of Guests and employees. TRAINING AND DEVELOPMENT Strives to improve personal skills and performance level. • Follows the steps outlined in the CKE Crew Person Training Program to learn new skills, duties and responsibilities and to improve personal performance level., • Communicates to immediate supervisor when additional training, guidance and practice is needed., • Understands how each job responsibility in the restaurant impacts the Guests, other employees and overall operations., • Keeps immediate supervisor informed of anything which might affect the Guests, other employees and overall restaurant operations., • Is performance oriented and driven; understands performance expectations and is aware of performance results. JOB EXPECTATIONS Consistently meets job expectations to positively impact the sales and profits of the restaurant. • Contributes to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work., • Supports the goals, decisions and directives of the Restaurant Management Team ; performs additional duties and responsibilities as directed by management., • 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, equipment and facilities. POLICIES & STANDARDS • Follows and complies with all company policies standards, procedures and guidelines., • Follows all safety, security and emergency policies and procedures; maintains a safe and secure environment for employees and Guests., • Holds self accountable for the methods and processes used to perform all tasks and responsibilities and to achieve results. CKE SHARED VALUES Models and encourages CKE shared values. • Is completely focused on and driven by the Guest., • Is of high personal integrity and treats all employees with honesty, respect and dignity., • Contributes to an environment of trust to ensure honest, open and direct communication., • Is performance oriented and driven; understands performance expectations and is aware of performance results. EDUCATION Enrollment in high school; high school diploma or equivalent is preferable. Good verbal and written communication skills; is capable of communicating effectively with restaurant management, Guests and co-workers; bi-lingual skills a plus. EXPERIENCE Must be a minimum of 15 years of age. SKILLS & ABILITIES: Demonstrates and/or possesses the following: • Ability to work with others (as a team)., • Ability to comfortably interact with all Guests., • Ability to look at the restaurant operations (from a Guests viewpoint). Ability to meet performance standards for assigned tasks and duties. Ability to take initiative., • Problem solving skills. PHYSICAL ABILITIES: • Stand for long periods of time., • Work around heat., • Work around others in close quarters., • Move throughout the restaurant and observe restaurant operations and employee work performance. Able to lift 50 – 75 pounds comfortably., • Work with various cleaning products. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Job Description Starting Wage - $18.00 per hour, including tips (tip est. $3.00 per hour)* 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, • Must be at least 16 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 30-50 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, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Opportunities, locations and work environments that operate based on our core values., • Career paths that are flexible allowing you to specialize or seek additional opportunities., • A diverse workplace where your unique abilities and talents will be recognized and encouraged., • Training programs, opportunities and initiatives to ensure your continued growth and career development., • Transfer potential to different geographical locations., • Meal Discounts, • Transfer Potential, • Paid Time Off - Eligibility Requirements, • Health & Supplemental Insurances - Eligibility & Programs vary by location.

Job Description The essential functions of the Crew Person position are denoted below in the following key areas: TOTAL GUEST SATISFACTION Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction. • Follows all Guest service guidelines and procedures; takes the appropriate action to ensure all Guest receive “SUPERSTAR Service.”, • Works assigned station(s) accurately and productively; cleans and stocks the station area(s); performs other cleaning duties as assigned., • Ensures that all Guests receive hot, quality products; prepares, packages and delivers all products according to Menu Standards., • Handles all food products according to company procedures; follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of Guests and employees. TRAINING AND DEVELOPMENT Strives to improve personal skills and performance level. • Follows the steps outlined in the CKE Crew Person Training Program to learn new skills, duties and responsibilities and to improve personal performance level., • Communicates to immediate supervisor when additional training, guidance and practice is needed., • Understands how each job responsibility in the restaurant impacts the Guests, other employees and overall operations., • Keeps immediate supervisor informed of anything which might affect the Guests, other employees and overall restaurant operations., • Is performance oriented and driven; understands performance expectations and is aware of performance results. JOB EXPECTATIONS Consistently meets job expectations to positively impact the sales and profits of the restaurant. • Contributes to the restaurant’s success by accomplishing the expected work during each shift; consistently produces quality work., • Supports the goals, decisions and directives of the Restaurant Management Team ; performs additional duties and responsibilities as directed by management., • 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, equipment and facilities. POLICIES & STANDARDS • Follows and complies with all company policies standards, procedures and guidelines., • Follows all safety, security and emergency policies and procedures; maintains a safe and secure environment for employees and Guests., • Holds self accountable for the methods and processes used to perform all tasks and responsibilities and to achieve results. CKE SHARED VALUES Models and encourages CKE shared values. • Is completely focused on and driven by the Guest., • Is of high personal integrity and treats all employees with honesty, respect and dignity., • Contributes to an environment of trust to ensure honest, open and direct communication., • Is performance oriented and driven; understands performance expectations and is aware of performance results. EDUCATION Enrollment in high school; high school diploma or equivalent is preferable. Good verbal and written communication skills; is capable of communicating effectively with restaurant management, Guests and co-workers; bi-lingual skills a plus. EXPERIENCE Must be a minimum of 15 years of age. SKILLS & ABILITIES: Demonstrates and/or possesses the following: • Ability to work with others (as a team)., • Ability to comfortably interact with all Guests., • Ability to look at the restaurant operations (from a Guests viewpoint). Ability to meet performance standards for assigned tasks and duties. Ability to take initiative., • Problem solving skills. PHYSICAL ABILITIES: • Stand for long periods of time., • Work around heat., • Work around others in close quarters., • Move throughout the restaurant and observe restaurant operations and employee work performance. Able to lift 50 – 75 pounds comfortably., • Work with various cleaning products. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)