Update Jobs - Superior Talent Source

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General Manager - Quick Serve / Fast Casual

Location: Gainesville, GA

We are seeking a talented Restaurant General Manager to oversee our quick serve establishment. Great growth opportunity with a company that has a strong culture and work life balance. As the General Manager, you will play a key role in ensuring operational excellence, delivering exceptional customer service, and driving the success of our quick-service restaurant.

Responsibilities:

Operational Management: Oversee the day-to-day operations of the restaurant, including managing staff, monitoring inventory, ensuring food safety standards, and maintaining a clean and efficient environment.
Team Leadership: Recruit, train, and motivate a high-performing team of employees, including kitchen staff, cashiers, and front-of-house personnel. Provide ongoing coaching and development to ensure exceptional service, productivity, and teamwork.
Customer Satisfaction: Prioritize customer satisfaction and ensure a positive dining experience for every guest. Respond to customer inquiries, resolve issues, and continuously seek opportunities to enhance service quality and efficiency.
Financial Performance: Manage costs and expenses, including labor, inventory, and supplies, to achieve financial targets and maximize profitability. Implement strategies to drive sales, control expenses, and optimize overall financial performance.
Quality Control: Maintain high standards of food quality, consistency, and presentation. Monitor food preparation processes, conduct regular inspections, and implement corrective actions to ensure compliance with health and safety regulations.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Proven experience as a General Manager in a quick serve or fast food restaurant.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Excellent communication and interpersonal skills.
Solid understanding of restaurant operations, including food preparation, service, and safety protocols.
Financial acumen with the ability to analyze financial reports and manage budgets.
Proficient in using POS systems and restaurant management software.
Ability to work in a fast-paced environment and effectively handle pressure situations.
Flexibility to work evenings, weekends, and holidays as required.

If you are a dedicated leader with a passion for exceptional service and a drive for results, we want to hear from you.

As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

#STS

We are seeking a dedicated and motivated Restaurant Manager to help lead the team at a Casual Steakhouse. As the Restaurant Manager, you will play a vital role in supporting the restaurant's operations, delivering exceptional service, and ensuring an outstanding dining experience for guests.

Responsibilities:

Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner.
Assist the General Manager in overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.
Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.
Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns.
Work with the General Manager to monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.
Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures.
Support initiatives to drive sales and upsell menu items.
Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets.
Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum three (3) years experience as a Restaurant Manager in a high-volume, casual dining restaurant.
Excellent customer service and interpersonal skills.
Strong organizational and multitasking abilities.
Leadership qualities with the ability to motivate and inspire a team.
Solid understanding of restaurant operations and service standards.
Proficiency in using POS systems and restaurant management software.
Basic knowledge of inventory management and cost control practices.
Ability to work in a fast-paced environment and handle pressure.
Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

#STS

We are seeking an accomplished and Executive Chef to lead the culinary team at an Upscale Steak & Seafood concept. As the Executive Chef, you will be responsible for culinary excellence, team development, kitchen management, and delivering unparalleled dining experiences.

Responsibilities:

Culinary Excellence: Set and maintain the highest standards of taste, presentation, and quality for all dishes.
Kitchen Leadership: Oversee all aspects of the kitchen, including food preparation, cooking, plating, and cleanliness.
Quality Control: Ensure strict adherence to food safety and sanitation regulations, as well as impeccable food handling and storage practices.
Culinary Team Development: Recruit, train, and mentor kitchen staff, promoting professional growth and fostering a passion for culinary excellence.
Financial Management: Collaborate with management to establish and manage food costs, budgets, and profitability targets.
Collaboration and Communication: Work closely with the restaurant management team to ensure seamless coordination between the kitchen and front-of-house operations. =
Continuous Improvement: Stay at the forefront of culinary trends, techniques, and industry innovations.

Benefits:

Competitive salary and performance-based bonuses.
Health, dental, and vision insurance.
Opportunities for professional development and career advancement.
Staff discounts on dining and special events.

Qualifications:

Minimum five (5) years of culinary management experience with minimum two (2) years as an Executive Chef in an upscale/fine dining setting
Exceptional culinary skills with a demonstrated passion for culinary innovation and creativity.
Strong leadership and team management abilities.
In-depth knowledge of fine dining cuisine, ingredients, and culinary techniques.
Strong financial acumen with the ability to manage food costs and budgets.

#STS

We are seeking an experienced Sous Chef to help lead the culinary team of an upscale dining concept. As a Sous Chef, you will play a critical role in maintaining the highest culinary standards, assisting the executive, and leading a team of talented chefs.

Responsibilities:

Culinary Excellence: Ensure all dishes meet the highest standards of taste, presentation, and quality.
Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating.
Team Leadership: Lead and inspire a team of skilled kitchen staff.
Quality Control: Maintain rigorous quality control throughout the kitchen.
Training and Development: Assist in training and developing kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards.
Food Cost and Inventory Control: Collaborate with the Executive Chef and management team to manage food costs, monitor inventory levels, minimize waste, and ensure effective portion control.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum two (2) years culinary management experience.
Exceptional culinary skills with a deep understanding of fine dining cuisine.
Strong leadership and team management abilities.
Creative mindset and a passion for culinary innovation.
In-depth knowledge of food safety and sanitation regulations.

If you are a talented and motivated Sous Chef with a passion for creating extraordinary fine dining experiences, we want to hear from you.

#STS

Responsibilities:

Guest Satisfaction: Provide exceptional customer service, ensuring that every guest receives personalized attention and a memorable dining experience. Respond promptly to guest inquiries, concerns, and feedback, ensuring their needs are met with the utmost professionalism and care.
Operational Excellence: Assist the General Manager in overseeing all aspects of daily operations, including opening and closing procedures, staff scheduling, and maintaining a positive and polished ambiance throughout the establishment.
Service Standards: Maintain and uphold the highest service standards in line with full-service dining protocols, including attention to detail, proper tableside etiquette, LBW service, and menu knowledge. Lead by example and provide guidance to the team to consistently deliver exceptional service.
Team Leadership: Support and inspire the front-of-house and back-of-house teams, including hosts/hostesses, servers, sommeliers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.
Quality Control: Uphold strict standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established fine dining procedures.
Sales and Revenue Generation: Support initiatives to drive sales and increase average check amounts.
Financial Management: Assist in monitoring and controlling expenses, including labor, inventory, and supplies, to meet financial targets and maximize profitability.
Health and Safety Compliance: Ensure strict compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum 2 years of experience as a salaried Restaurant Manager in a full-service\high-volume restaurant.
Exceptional customer service and interpersonal skills.
Professional demeanor
Strong experience with alcohol service
Strong organizational and multitasking abilities.
Leadership qualities with the ability to inspire and motivate a team.
Extensive knowledge of full-service dining protocols, service standards, and menu offerings.
Proficiency in using POS systems and restaurant management software.
Flexibility to work evenings, weekends, and holidays as required.
Ambitious and stable, having consistently progressed in your career.
A high school diploma or equivalent is a must.

If you are a poised and customer-focused professional with a passion for excellence, we want to hear from you.

We are seeking an exceptional Restaurant Manager to lead the team of an upscale dining concept. In this role, you will support all aspects of operations, including selecting and training team members, quality control, and team management. Ultimately, you will help minimize operating costs, boost our employee retention, and deliver a positive dining experience for our guests.

Responsibilities:

Manage and oversee the daily restaurant operations.
Deliver superior guest services, ensuring guest satisfaction.
Coordinate communication and assist between the front of the house and back of the house staff.
Prepare shift schedules for restaurant staff.
Oversee all financial responsibilities including inventory, ordering food, and hitting all labor targets.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor.
Arrange for new employees’ proper onboarding (scheduling training, etc.).
Monitor compliance with safety and hygiene regulations.

Job Benefits:

Competitive salary + bonus
Direct Deposit
401K match
Comprehensive Health benefits - live on day one!
Generous paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Exceptional leadership and team management skills.
Knowledge of food safety and sanitation regulations.
Excellent communication and interpersonal skills.
Ability to thrive in a fast-paced and high-pressure environment.

#STS

We are looking for a seasoned Entertainment Director with a passion for delivering top-tier entertainment experiences! If you have Director of Entertainment experience, ideally in a dynamic casino environment, and a proven track record of leadership, you'll find this role both challenging and rewarding. You'll have the opportunity to shape the entertainment landscape, from planning and organizing events to negotiating contracts with top talent. Your business acumen and understanding of market trends will be key in driving the success and profitability of the entertainment department. Beyond the excitement of the role, you'll enjoy competitive wages, excellent benefits, including medical, dental, and vision coverage, a generous 401(k), and much more. The Venue offers a supportive environment with opportunities for professional growth and advancement, making it not just a job, but a place to build a thriving career.

Job Summary: Director of Entertainment – Casino Hotel with Live Music Venue

Qualifications:

Minimum of seven years in live music venue management, ideally within a casino setting.
Proven leadership skills with a history of promoting collaboration and innovation.
Strong business acumen with a keen understanding of market trends.
Exceptional negotiation and communication abilities.
Bachelor’s Degree or equivalent experience preferred.

Benefits:

Competitive wages with comprehensive medical, dental, and vision coverage.
Generous 401(k) plan and childcare reimbursement.
Complimentary meals, vacation time, on-site parking, and exclusive discounts.
Tuition reimbursement and opportunities for professional growth.
Relocation Assistance

Responsibilities:

Plan, coordinate, and execute all entertainment events, including scheduling and contract negotiations.
Artist, Management, and Agent interaction and management
Oversee the Entertainment department budget, ensuring profitability.
Maintain relationships with talent and vendors to attract top-tier performances.
Collaborate with Marketing to develop promotional strategies for events.
Ensure compliance with regulations and casino policies.
Manage Entertainment staff, from hiring to performance oversight.
Oversee box office and ticket sales operations, optimizing revenue and resolving issues.
Direct technical production aspects of events, ensuring alignment with the casino brand.
Manage contracts, insurance, and environmental entertainment on the property.
Additional duties as assigned.

#sts

Responsibilities:

Manage and oversee the daily restaurant operations.
Deliver superior guest services, ensuring guest satisfaction.
Coordinate communication and assist between the front of the house and back of the house staff.
Prepare shift schedules for restaurant staff.
Oversee all financial responsibilities including inventory, ordering food, and hitting all labor targets.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor.
Arrange for new employees’ proper onboarding (scheduling training, etc.).
Monitor compliance with safety and hygiene regulations.

Job Benefits:

Competitive salary + bonus
Direct Deposit
401K match
Comprehensive Health benefits - live on day one!
Generous paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Exceptional leadership and team management skills.
Knowledge of food safety and sanitation regulations.
Excellent communication and interpersonal skills.
Ability to thrive in a fast-paced and high-pressure environment.

#STS

Trendy, casual dining restaurant seeking an experienced and motivated Restaurant General Manager. As a Restaurant General Manager, you will play a vital role in supporting the restaurant's operations, delivering exceptional service, and ensuring an outstanding dining experience for our guests.

Responsibilities:

· Guest Experience: Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner.

· Operational Support: Oversee daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.

· Team Leadership: Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.

· Staff Supervision: Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns.

· Inventory and Ordering: Monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.

· Quality Control: Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures.

· Sales and Revenue Generation: Support initiatives to drive sales and upsell menu items.

· Cash Handling and Financial Management: Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets.

· Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

· Competitive salary

· Direct Deposit

· Comprehensive Health benefits

· Paid time off (PTO)

· Excellent room for growth and advancement

· Employee Discounts

Qualifications:

· Minimum of 2 years experience as a Restaurant General Manager.

· Excellent customer service and interpersonal skills.

· Strong organizational and multitasking abilities.

· Leadership qualities with the ability to motivate and inspire a team.

· Solid understanding of restaurant operations and service standards.

· Proficiency in using POS systems and restaurant management software.

· Basic knowledge of inventory management and cost control practices.

· Ability to work in a fast-paced environment and handle pressure.

· Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

#STS

We are seeking a dynamic and experienced General Manager to lead the team of a full-service Casual Dining concept. In this role, you will be responsible for managing all aspects of the restaurant's operations, ensuring customer satisfaction, and driving profitability.

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum three (3) years of experience as a General Manager in the casual dining industry.
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we invite you to join our team as General Manager. Apply today and be part of our mission to deliver memorable dining experiences to our valued guests.

#STS

Restaurant General Manager

POSITION TYPE: Restaurant General Manager

SPECIALTY: Fast Casual Dining

LOCATION: Richmond, VA

JOB TYPE: Full-Time Permanent

Job Summary:

We are looking for an experienced and passionate Restaurant General Manager to lead a team for a NEW STORE OPENING. Our company is growing quickly and we are looking for great leaders to grow with us. As a Restaurant General Manager, you will overtake a variety of responsibilities and duties such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, as well as greeting and serving restaurant guests.

Personality is everything and we are searching for someone who isn't afraid to get their hands dirty to get the job done. This is a new concept so a focus on hospitality is a must. If you comfortable being the "face" of the company, then this is the job for you!

Responsibilities:

Manage and oversee the entire restaurant operation.
Deliver superior guest services, ensuring guest satisfaction.
Plan and develop training programs.
Plan and develop the overall restaurant marketing strategy.
Respond efficiently to customer questions and complaints.
Organize and supervise shifts.
Manage and lead management staff and hourly employees.
Hire new employees.
Training and evaluate staff performance.
Estimate consumption, forecast requirements, and maintain inventory.
Manage restaurant supplies.
Control costs and minimize waste.
Nurture a positive working environment.
Monitor operations and initiate corrective actions.
Implement innovative strategies to improve productivity and sales.

#STS

Fresh, fast-casual restaurant seeking an experienced and motivated Restaurant General Manager. As the Restaurant General Manager, you will play a vital role in supporting the restaurant's operations, delivering exceptional service, and ensuring an outstanding dining experience for our guests.

What's In It For You!:

· Competitive salary

· Direct Deposit

· 401K

· Comprehensive Health benefits

· Paid time off (PTO)

· Excellent room for growth and advancement

· Employee Discounts

Responsibilities:

· Operational Support: Overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.

· Inventory and Ordering: Monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.

· Sales and Revenue Generation: Support initiatives to drive sales and upsell menu items.

Qualifications:

· Minimum of 2 years experience as a Restaurant General Manager.

· Excellent customer service and interpersonal skills.

· Strong organizational and multitasking abilities.

· Leadership qualities with the ability to motivate and inspire a team.

· Solid understanding of restaurant operations and service standards.

· Proficiency in using POS systems and restaurant management software.

· Basic knowledge of inventory management and cost control practices.

· Ability to work in a fast-paced environment and handle pressure.

· Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

Restaurant Assistant Manager

POSITION TYPE: Restaurant Assistant Manager - Polished Casual Concept

LOCATION: Berwyn, IL

Job Summary:

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently. Your responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention, and deliver a positive dining experience for our guests.

Responsibilities:

Manage and oversee the daily restaurant operations.
Deliver superior guest services, ensuring guest satisfaction.
Coordinate communication and assist between the front of the house and back of the house staff.
Mentor and coach front of the house and back of the house staff.
Prepare shift schedules for restaurant staff.
Oversee all financial responsibilities including inventory, ordering food, and hitting all labor targets.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor.
Arrange for new employees’ proper onboarding (scheduling training, etc.).
Monitor compliance with safety and hygiene regulations.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement

Requirements:

High school diploma required - Certification in hospitality a plus.
One (1) to three (3) years of high-volume restaurant/and or bar management experience is preferred.
Familiarity with restaurant management software.
Good math and reporting skills.
Customer service, communication, and team management abilities.
SERVSafe Certification.
State Alcoholic Beverage Commission Certification.

#STS

What's In It For You!:

· Competitive salary

· Direct Deposit

· 401K

· Comprehensive Health benefits

· Paid time off (PTO)

· Excellent room for growth and advancement

· Employee Discounts

Responsibilities:

· Operational Support: Overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.

· Inventory and Ordering: Monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.

· Sales and Revenue Generation: Support initiatives to drive sales and upsell menu items.

Qualifications:

· Minimum of 2 years experience as a Restaurant General Manager.

· Excellent customer service and interpersonal skills.

· Strong organizational and multitasking abilities.

· Leadership qualities with the ability to motivate and inspire a team.

· Solid understanding of restaurant operations and service standards.

· Proficiency in using POS systems and restaurant management software.

· Basic knowledge of inventory management and cost control practices.

· Ability to work in a fast-paced environment and handle pressure.

· Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

Seafood Fine Dining Restaurant seeking an experienced and dedicated Sous Chef. As a Sous Chef, you will play a critical role in maintaining the highest culinary standards, assisting the executive chef in menu creation, and leading a team of talented chefs.

Responsibilities:

Culinary Excellence: Ensure all dishes meet the highest standards of taste, presentation, and quality.
Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating. Maintain a strong focus on efficiency, organization, and cleanliness, ensuring strict adherence to health and safety regulations.
Team Leadership: Lead and inspire a team of skilled chefs, sous chefs, and kitchen staff. Foster a positive and collaborative work environment, promote teamwork, and encourage creativity and culinary passion.
Quality Control: Maintain rigorous quality control throughout the kitchen. Conduct regular inspections to ensure the highest standards of food storage, handling, and cleanliness. Implement corrective actions as needed to maintain exceptional sanitation and hygiene standards.
Training and Development: Assist in training and developing kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Conduct regular training sessions to enhance skills and knowledge within the kitchen team.
Food Cost and Inventory Control: Collaborate with the Executive Chef and management team to manage food costs, monitor inventory levels, minimize waste, and ensure effective portion control. Implement comprehensive inventory management practices.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum 2 years experience as a Sous Chef or Senior Chef de Partie in a fine dining restaurant.
Exceptional culinary skills with a deep understanding of fine dining cuisine.
Strong leadership and team management abilities.
Creative mindset and a passion for culinary innovation.
In-depth knowledge of food safety and sanitation regulations.
Excellent organizational and time management skills.
Ability to thrive in a fast-paced environment and handle pressure.
Flexibility to work evenings, weekends, and holidays as required.

If you are a talented and motivated Sous Chef with a passion for creating extraordinary fine dining experiences, we want to hear from you.

Are you a culinary artist with a passion for excellence and a flair for leadership? Do you have the talent to create extraordinary dining experiences that leave a lasting impression?

We are seeking an experienced and passionate Regional Hotel Chef or F&B Director to help lead Food & Beverage operations for a portfolio of award-winning, full-service hotels. The role involves developing innovative menus, leading kitchen staff, ensuring compliance with health and safety regulations, and managing food costs and inventory.

Responsibilities:

Ensure the optimization of food and beverage revenues, profitability, and guest satisfaction in alignment with strategic business plans and company objectives as the Corporate Director of Food & Beverage.
Develop and execute programs and promotions to maximize revenues in operations, implementing cost-effective purchasing contracts for quality products.
Continuously monitor food and beverage operations for sales growth, profit potential, and guest satisfaction, making strategic changes as needed.
Oversee the development and monitoring of financial budgets, sales and marketing strategies, and operations to achieve short-term and long-term profitability.
Analyze revenue reports, making strategic adjustments for maximum profitability and efficiency.
Lead the re-conception and repositioning of food and beverage concepts, evaluating and potentially repositioning through food format, restaurant design, and marketing.
Stay abreast of national and regional F&B trends to ensure competitiveness with primary competitors.
Focus on marketing and guest service efforts to build customer loyalty and attract new patrons.
Collaborate with the F&B team to develop distinctive services and products to differentiate from competitors.
Contribute to the development of restaurant concepts, menus, and kitchen designs.
Ensure proper training for Food and Beverage Directors, managers, and staff, emphasizing innovation and excitement in marketing and merchandising efforts.
Drive results through staff development and training programs, monitoring outcomes through evaluation, inspection, and analysis.
Stay updated on industry knowledge and skills through research, seminars, workshops, classes, and conferences.
Manage department budgets, ensuring alignment with organizational goals.
Recruit, train, and motivate a skilled team capable of providing optimal support, emphasizing technical abilities, leadership, and interpersonal skills.
Perform additional duties as assigned to support the efficient operation of the department.

Qualifications:

Minimum of 5 years of experience in restaurant and/or hotel industry is required.
Minimum of 5 years supervisory experience required.
Culinary degree or equivalent certification from a recognized institution
Strong leadership and communication skills
Exceptional creativity and a passion for culinary arts
Ability to work in a fast-paced, high-pressure environment
Excellent organizational and multitasking abilities
Flexibility to travel frequently within the region

Benefits:

Disability Insurance
Dental Benefits
Vision Benefits
Health Insurance Benefits
Life Insurance
Family Medical Leave
Paid Holidays
Paid Sick Days
Job Training
Hotel Discounts

We are seeking a dynamic and experienced Regional Director of Operations to help lead the teams for multiple high-rated hotels. As the Regional Director of Operations, you will play a pivotal role in driving the operational success of several hotels within a specified region. This leadership position requires a strategic thinker with a proven track record in the hotel industry, a passion for delivering exceptional guest experiences, and the ability to inspire and lead a high-performing team.

Key Responsibilities:

Operational Leadership: Oversee and optimize the operational performance of multiple regional properties.
Strategic Planning: Develop and execute strategic plans to drive revenue growth, profitability, and operational efficiency.
Quality Standards: Ensure the consistent implementation and adherence to operational standards, maintaining a high level of service excellence.
Team Development: Lead, mentor, and inspire a team of property managers and department heads, fostering a culture of collaboration and continuous improvement.
Financial Management: Monitor and manage financial performance, budgets, and cost control measures to maximize profitability.
Guest Satisfaction: Champion a guest-centric culture, actively seeking ways to enhance the overall guest experience.
Collaboration: Work closely with corporate executives, property leaders, and cross-functional teams to align operational objectives with organizational goals.

Qualifications:

Bachelor’s degree, preferably in Hospitality/Hotel Management
Minimum 3 years experience in hotel industry with multiple brands and units.
Computer Skills: MS Office, strong Excel skills, and knowledge of hotel management property systems (ex: M3, iBuy, Opera)
Experience in supervisory or management roles of hotel managers or department heads.

#sts

We are looking for a Restaurant Manager for a high-volume casual dining location with many awards. Getting ready to expand the brand so looking for future leaders. These leaders should be individuals who are quality driven and believe in the importance of team play are a strong fit. Someone with a friendly and positive attitude and a passion for food and beer. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention, and deliver a positive dining experience for our guests.

Responsibilities:

● Manage and oversee the daily restaurant operations.

● Deliver superior guest services, ensuring guest satisfaction.

● Coordinate communication and assist between the front of the house and back of the house staff.

● Mentor and coach front of the house and back of the house staff.

● Prepare shift schedules for restaurant staff.

● Oversee all financial responsibilities including inventory, ordering food, and hitting all labor targets.

● Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor.

● Arrange for new employees’ proper onboarding (scheduling training, etc.).

● Monitor compliance with safety and hygiene regulations.

Job Benefits:

● Competitive salary + Quarterly Bonus

● Fully paid Health benefits; medical, dental, vision

● Paid time off (PTO)

● Free Meals

● Excellent room for growth and advancement

Requirements:

● One (1) to three (3) years of high-volume restaurant/and or bar management experience is preferred.

● Familiarity with restaurant management software.

● Good math and reporting skills.

● Customer service, communication, and team management abilities.

● SERVSafe Certification.

Must be able to relocate to Dallas, TX

We are seeking a visionary and accomplished Executive Chef to lead the culinary team of an award-winning luxury hotel in Dallas, TX. As the Executive Chef, you will be the culinary mastermind behind the hotel's newest restaurant offerings, responsible for creating extraordinary culinary experiences that reflect the sophistication and uniqueness of the brand. We are looking for a culinary artist with a passion for innovation, a keen understanding of high-end dining trends, and the ability to lead a team to deliver exceptional cuisine. Relocation assistance available

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Must be able to relocate to Dallas, TX

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

We are seeking a visionary and accomplished Executive Chef to lead the culinary team of an award-winning luxury hotel. As the Executive Chef, you will be the culinary mastermind behind the hotel's newest restaurant offerings, responsible for creating extraordinary culinary experiences that reflect the sophistication and uniqueness of the brand. We are looking for a culinary artist with a passion for innovation, a keen understanding of high-end dining trends, and the ability to lead a team to deliver exceptional cuisine.

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Must be able to relocate to Dallas, TX

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Must be able to relocate to Dallas, TX

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Must be able to relocate to Dallas, TX

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Must be able to relocate to Dallas, TX

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Must be able to relocate to Dallas, TX

Responsibilities:

Develop and execute an innovative culinary vision that aligns with the luxury positioning of the hotel.
Curate exquisite menus showcasing creativity, quality, and seasonal ingredients, ensuring a diverse and enticing culinary offering.
Oversee day-to-day kitchen operations, maintaining the highest standards of food quality, presentation, and cleanliness.
Lead, mentor, and inspire a team of culinary professionals, fostering a culture of creativity, collaboration, and excellence.
Manage food costs, inventory, and kitchen budgets, implementing cost-effective measures without compromising quality.
Actively engage with guests to understand their preferences, gather feedback, and ensure an extraordinary dining experience.
Ensure compliance with health and safety regulations and food hygiene standards.

Qualifications:

Must have at least 1 year french cuisine experience in a restaurant
Must have at least 1 year experience in a Michelin level restaurant
Must have experience in high volume restaurants or hotel
Like to have new restaurant opening experience
A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or restaurant.
Proficiency in verbal and written communication, with the ability to effectively interact with guests and employees, ensuring attentiveness, friendliness, courtesy, and a service-oriented approach.
Demonstrated effectiveness in listening, understanding, and addressing concerns raised by both employees and guests
Strong multitasking abilities and the capacity to prioritize departmental functions and meet deadlines
Proficiency in F&B preparation techniques, familiarity with health department rules and regulations, and a comprehensive understanding of liquor laws and regulations
Must be able to occasionally lift up to 50lbs, and frequently exert up to 20lbs of force to lift, carry, push, or pull objects

Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Responsibilities:

Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner.
Assist the General Manager in overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.
Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.
Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns.
Work with the General Manager to monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.
Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures.
Support initiatives to drive sales and upsell menu items.
Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets.
Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum three (3) years experience as a Restaurant Manager in a high-volume, casual dining restaurant.
Excellent customer service and interpersonal skills.
Strong organizational and multitasking abilities.
Leadership qualities with the ability to motivate and inspire a team.
Solid understanding of restaurant operations and service standards.
Proficiency in using POS systems and restaurant management software.
Basic knowledge of inventory management and cost control practices.
Ability to work in a fast-paced environment and handle pressure.
Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

#STS

We are seeking a dynamic and experienced General Manager to lead the team of a Casual Steakhouse. In this role, you will be responsible for managing all aspects of the restaurant's operations, ensuring customer satisfaction, and driving profitability.

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years experience as a General Manager or Managing Partner in a high-volume, full-service setting
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we would like to hear from you.

Responsibilities:

Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner.
Assist the General Manager in overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.
Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.
Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns.
Work with the General Manager to monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.
Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures.
Support initiatives to drive sales and upsell menu items.
Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets.
Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum three (3) years experience as a Restaurant Manager in a high-volume, casual dining restaurant.
Excellent customer service and interpersonal skills.
Strong organizational and multitasking abilities.
Leadership qualities with the ability to motivate and inspire a team.
Solid understanding of restaurant operations and service standards.
Proficiency in using POS systems and restaurant management software.
Basic knowledge of inventory management and cost control practices.
Ability to work in a fast-paced environment and handle pressure.
Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

Responsibilities:

Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner.
Assist the General Manager in overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.
Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.
Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns.
Work with the General Manager to monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.
Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures.
Support initiatives to drive sales and upsell menu items.
Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets.
Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum three (3) years experience as a Restaurant Manager in a high-volume, casual dining restaurant.
Excellent customer service and interpersonal skills.
Strong organizational and multitasking abilities.
Leadership qualities with the ability to motivate and inspire a team.
Solid understanding of restaurant operations and service standards.
Proficiency in using POS systems and restaurant management software.
Basic knowledge of inventory management and cost control practices.
Ability to work in a fast-paced environment and handle pressure.
Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years experience as a General Manager or Managing Partner in a high-volume, full-service setting
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we would like to hear from you.

#STS

Responsibilities:

Provide exceptional customer service, ensuring that every guest has a positive and memorable dining experience. Respond to customer inquiries, concerns, and feedback in a professional and timely manner.
Assist the General Manager in overseeing daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.
Support and motivate the front-of-house and back-of-house teams, including hosts/hostesses, servers, bartenders, and kitchen staff. Foster a positive work environment, promote teamwork, and provide ongoing training and development.
Assist in supervising and coordinating the activities of restaurant staff to ensure efficient workflow and adherence to quality and service standards. Provide guidance and coaching to enhance performance and address any issues or concerns.
Work with the General Manager to monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.
Maintain high standards of food quality, presentation, and service. Conduct regular inspections to ensure adherence to health and safety regulations, cleanliness, and compliance with established procedures.
Support initiatives to drive sales and upsell menu items.
Assist in cash handling procedures, including reconciling sales, and preparing daily deposits. Contribute to monitoring and controlling expenses to meet financial targets.
Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum three (3) years experience as a Restaurant Manager in a high-volume, casual dining restaurant.
Excellent customer service and interpersonal skills.
Strong organizational and multitasking abilities.
Leadership qualities with the ability to motivate and inspire a team.
Solid understanding of restaurant operations and service standards.
Proficiency in using POS systems and restaurant management software.
Basic knowledge of inventory management and cost control practices.
Ability to work in a fast-paced environment and handle pressure.
Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

#STS

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years experience as a General Manager or Managing Partner in a high-volume, full-service setting
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we would like to hear from you.

#STS

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years experience as a General Manager or Managing Partner in a high-volume, full-service setting
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we would like to hear from you.

#STS

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years experience as a General Manager or Managing Partner in a high-volume, full-service setting
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we would like to hear from you.

#STS

Casual Steakhouse seeking an experienced and dedicated Culinary Manager to lead a scratch kitchen. As the Culinary Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests.

Responsibilities:

Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes.
Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge.
Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance.
Inventory and Cost Control: Manage food inventory levels, minimize waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency.
Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement.
Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Qualifications:

Minimum three (3) years experience as a Culinary/Kitchen Manager in a scratch kitchen restaurant.
Strong culinary skills and a solid understanding of kitchen operations.
Excellent leadership and team management abilities.
In-depth knowledge of food safety and sanitation regulations.
Ability to work in a fast-paced environment and handle pressure.
Strong organizational and time management skills.
Proficiency in inventory management and cost control practices.
Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you.

#STS

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years experience as a General Manager or Managing Partner in a high-volume, full-service setting
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

If you are a results-driven leader with a passion for the restaurant industry and a track record of success, we would like to hear from you.

#STS

Award-winning hospitality group seeking an experienced Regional Food & Beverage Manager to help develop the F&B teams at several high-end hotels. The ideal candidate will have experience in training and development within the hospitality industry, with a focus on hotel restaurant operations and food and beverage (F&B) outlets. As the Regional Food & Beverage Training Manager, you will lead the design, implementation, and evaluation of training programs to ensure our F&B outlets uphold the highest standards of service and quality across multiple properties.

Key Responsibilities:

Develop and execute comprehensive training programs for restaurant and F&B outlets across multiple properties within the region.
Collaborate with hotel managers, F&B directors, and outlet managers to assess training needs and establish performance benchmarks.
Conduct regular training sessions, workshops, and seminars for new hires and existing staff, emphasizing service excellence, product knowledge, and operational procedures.
Ensure compliance with brand standards, safety regulations, and sanitation protocols in all F&B outlets.
Evaluate training effectiveness through performance metrics, guest feedback, and quality assurance audits.
Provide ongoing coaching and support to outlet managers and staff to address performance gaps and enhance skills.
Stay informed about industry trends, market developments, and emerging technologies to continuously enhance training programs and delivery methods.
Foster a culture of teamwork, collaboration, and excellence within the F&B department.

Qualifications:

Minimum of 5 years of experience in training and development within the hospitality industry, with a focus on restaurant operations and F&B outlets.
Bachelor’s degree in Hospitality Management or related field preferred.
Proven track record of designing and implementing successful training programs that drive operational excellence and guest satisfaction.
Strong understanding of restaurant and F&B operations, including front-of-house and back-of-house functions.
Excellent communication, presentation, and interpersonal skills.
Ability to multitask, prioritize tasks, and work collaboratively in a fast-paced environment.
Detail-oriented with a passion for delivering exceptional guest experiences.
Willingness to travel within the region as required.

Benefits:

Disability Insurance
Dental Benefits
Vision Benefits
Health Insurance Benefits
Life Insurance
Family Medical Leave
Paid Holidays
Paid Sick Days
Job Training
Hotel Discounts

#sts

We are seeking a talented and passionate Executive Chef to lead the culinary team at an Upscale Boutique Hotel. As Executive Chef, you will be responsible for overseeing all aspects of our culinary operations, from menu creation to kitchen management. The ideal candidate will bring creativity, leadership, and a commitment to excellence to ensure our guests enjoy an exceptional dining experience.

Responsibilities:

Develop innovative and diverse menus that reflect our brand's upscale image and seasonal ingredients.
Manage kitchen operations, including inventory, ordering, and staff scheduling.
Train, mentor, and supervise kitchen staff, fostering a positive and productive work environment.
Ensure compliance with food safety and sanitation standards.
Collaborate with hotel management to align culinary offerings with guest preferences and market trends.
Control food costs and manage the culinary budget effectively.
Maintain high standards of food quality, presentation, and consistency.
Participate in special events, promotions, and marketing initiatives.

Qualifications:

High School Diploma or equivalent is required.
Three or more years’ experience as Sous Chef or Executive Sous Chef in a hotel or restaurant preferred
Exceptional culinary skills and a passion for creating memorable dining experiences.
Strong leadership and team-building abilities.
Excellent organizational and time management skills.
Knowledge of current culinary trends and a willingness to innovate.
Strong communication and interpersonal skills.
Commitment to maintaining high standards of food safety and sanitation.

Benefits:

Disability Insurance
Dental Benefits
Vision Benefits
Health Insurance Benefits
Life Insurance
Family Medical Leave
Paid Holidays
Paid Sick Days
Job Training
Hotel Discounts

#STS

Responsibilities:

· Operational Support: Oversee daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.

· Inventory and Ordering: Monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.

· Sales and Revenue Generation: Support initiatives to drive sales and upsell menu items.

Job Benefits:

· Competitive salary

· Direct Deposit

· Comprehensive Health benefits

· Paid time off (PTO)

· Excellent room for growth and advancement

· Employee Discounts

Qualifications:

· Minimum of 2 years experience as a Restaurant General Manager.

· Excellent customer service and interpersonal skills.

· Strong organizational and multitasking abilities.

· Leadership qualities with the ability to motivate and inspire a team.

· Solid understanding of restaurant operations and service standards.

· Proficiency in using POS systems and restaurant management software.

· Basic knowledge of inventory management and cost control practices.

· Ability to work in a fast-paced environment and handle pressure.

· Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

We are a casual dining restaurant chain committed to delivering exceptional dining experiences. We are seeking a dynamic and experienced General Manager to oversee the daily operations of one of our restaurant locations. The ideal candidate will be a strong leader with a passion for hospitality and a track record of achieving operational excellence.

Duties and Responsibilities:

Employee Management:

Organize schedules and evaluate employee performance, conduct timely reviews, and handle disciplinary actions per company policy.
Manage staff scheduling and payroll, oversee recruitment, training, compliance, and payroll processing, fostering a skilled workforce and maintaining organizational standards.

Financial Management:

Accountable for P&L management, setting and tracking key performance indicators (KPIs) to evaluate the restaurant's financial success.
Focus on cost control, COGs, labor, and revenue generation. Implement strategies to optimize efficiencies and drive profitability while ensuring strict adherence to financial goals and targets.

Compliance and Standards:

Ensure compliance with brand standards, operational procedures, and all federal, state, and local regulations.
Lead the integration of company initiatives and collaborate with the regional manager and marketing team to align updated collaterals with overarching brand strategies.

Operations Management:

Ensure adherence to restaurant recipes, standard operating procedures (SOP), and specifications to maintain consistency in food quality and service.
Manage inventory operations, including ordering, invoicing, and maintaining accuracy through regular counts. Drive operational optimization strategies for enhanced efficiency and performance.

Customer Service:

Actively engage with guests, address inquiries and feedback, and ensure exceptional customer service standards.

Community Engagement:

Engage with the local community through partnerships, events, or outreach programs to foster a positive restaurant presence and contribute to the community's well-being.

Qualifications:

2+ years of prior Full Service Restaurant General Management experience.
Proficiency in technology applications: POS Systems, Scheduling Platform, Purchasing, and Inventory Management software.
High-level communication skills, both written and verbal.
Understanding of World Class Guest Service.

Perks/Benefits:

Employee Restaurant Discount
Eligibility to participate in employee Medical, Dental, and Vision Insurance
Flexible Working Hours
Paid time off
Growth opportunities

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum three (3) years of experience as a General Manager in the casual dining industry.
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

#STS

Fast Growing, Full-Service Restaurant Group seeking a friendly and dependable Chef/Kitchen Manager who has a passion for great food and is eager to create the best possible guest experience.

Duties and responsibilities

Provide uncompromised excellence at all times.
Have strong knowledge of all dining room and kitchen systems.
Direct, coach, and train assistant managers and all team members on food quality, service standards, safety and sanitation, and company policies and procedures.
Consistently execute all systems, standards, and cost controls.
Establish and appropriately communicate goals to General Manager and Local Owner on a regular basis.
Effectively communicate with guests, team members, management team, local owner, and vendors.
Maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels for team members to fulfill their responsibilities.
Oversee Back of House schedules and maintain staffing levels, labor goals, and guest satisfaction.
Manage budgeting and forecasting for Back of House/
Interview and assist with hiring for all departments to maintain adequate staffing.
Manage assistant managers and team members to ensure food and service standards are met at all times and ensure guest satisfaction.
Follow safety procedures and standards of equipment operation.
Handle multiple priorities in a high-volume setting, maintain composure under stress, and exercise good judgment.

Requirements

High school diploma for GED, some college preferred
Three to five years of management in a high-volume, full-service restaurant setting
Outstanding leadership and motivational skills required
Ability to attract, train, and develop the highest quality Team Members in the industry
Exceptional guest service focus with the ability to provide an outstanding experience for every guest
Ability to define, measure, and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, COGs, and labor cost management

#STS

Restaurant General Manager

POSITION TYPE: Restaurant General Manager

SPECIALTY: Fast Casual Dining

LOCATION: Southern Pines

JOB TYPE: Full-Time Permanent

Job Summary:

Responsibilities:

Manage and oversee the entire restaurant operation.
Deliver superior guest services, ensuring guest satisfaction.
Plan and develop training programs.
Plan and develop the overall restaurant marketing strategy.
Respond efficiently to customer questions and complaints.
Organize and supervise shifts.
Manage and lead management staff and hourly employees.
Hire new employees.
Training and evaluate staff performance.
Estimate consumption, forecast requirements, and maintain inventory.
Manage restaurant supplies.
Control costs and minimize waste.
Nurture a positive working environment.
Monitor operations and initiate corrective actions.
Implement innovative strategies to improve productivity and sales.

#STS

Fast Growing, Full-Service Restaurant Group seeking a friendly and dependable Chef/Kitchen Manager who has a passion for great food and is eager to create the best possible guest experience.

Duties and responsibilities

Provide uncompromised excellence at all times.
Have strong knowledge of all dining room and kitchen systems.
Direct, coach, and train assistant managers and all team members on food quality, service standards, safety and sanitation, and company policies and procedures.
Consistently execute all systems, standards, and cost controls.
Establish and appropriately communicate goals to General Manager and Local Owner on a regular basis.
Effectively communicate with guests, team members, management team, local owner, and vendors.
Maintain cleanliness of exterior and interior facilities and ensure sufficient supply levels for team members to fulfill their responsibilities.
Oversee Back of House schedules and maintain staffing levels, labor goals, and guest satisfaction.
Manage budgeting and forecasting for Back of House/
Interview and assist with hiring for all departments to maintain adequate staffing.
Manage assistant managers and team members to ensure food and service standards are met at all times and ensure guest satisfaction.
Follow safety procedures and standards of equipment operation.
Handle multiple priorities in a high-volume setting, maintain composure under stress, and exercise good judgment.

Requirements

High school diploma for GED, some college preferred
Minimum five (5) years of culinary management experience in a high-volume, full-service restaurant setting
Outstanding leadership and motivational skills required
Ability to attract, train, and develop the highest quality Team Members in the industry
Exceptional guest service focus with the ability to provide an outstanding experience for every guest
Ability to define, measure, and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, COGs, and labor cost management

Trendy, casual dining restaurant seeking an experienced and motivated Kitchen Manager. As a Kitchen Manager, you will play a vital role in supporting the restaurant's operations, delivering exceptional service, and ensuring an outstanding dining experience for our guests.

Responsibilities:

· Operational Support: Oversee daily operations, including opening and closing procedures, staff scheduling, and maintaining cleanliness and organization throughout the establishment.

· Inventory and Ordering: Monitor inventory levels, conduct regular inventory counts, and place orders with suppliers as needed. Ensure proper storage and rotation of food and beverage items.

· Sales and Revenue Generation: Support initiatives to drive sales and upsell menu items.

Job Benefits:

· Competitive salary

· Direct Deposit

· Comprehensive Health benefits

· Paid time off (PTO)

· Excellent room for growth and advancement

· Employee Discounts

Qualifications:

· Minimum of 2 years experience as a Restaurant General Manager.

· Excellent customer service and interpersonal skills.

· Strong organizational and multitasking abilities.

· Leadership qualities with the ability to motivate and inspire a team.

· Solid understanding of restaurant operations and service standards.

· Proficiency in using POS systems and restaurant management software.

· Basic knowledge of inventory management and cost control practices.

· Ability to work in a fast-paced environment and handle pressure.

· Flexibility to work evenings, weekends, and holidays as required.

If you are a detail-oriented and customer-focused professional with a passion for delivering exceptional service, we want to hear from you.

Responsibilities:

Operational Excellence: Oversee the day-to-day operations of the restaurant, including but not limited to, food preparation, service, cleanliness, and overall guest experience. Ensure compliance with health and safety regulations, company policies, and industry standards.
Team Leadership: Recruit, train, and develop a high-performing team of restaurant staff. Provide ongoing coaching and performance feedback to motivate and inspire team members to deliver exceptional service. Foster a positive work environment that encourages collaboration, teamwork, and personal growth.
Customer Service: Set a high standard for customer service and lead by example. Interact with guests to ensure their satisfaction, promptly address any concerns or complaints, and exceed their expectations. Cultivate a culture of hospitality and ensure a welcoming and enjoyable dining experience for all patrons.
Financial Management: Monitor and analyze key financial metrics, including sales, costs, and profitability. Develop and implement strategies to maximize revenue, control expenses, and achieve financial targets. Responsible for inventory management, purchasing, and cost control initiatives.
Quality Control: Ensure consistent food quality, presentation, and adherence to recipes and standards. Conduct regular food safety and quality inspections.
Staff Training and Development: Implement comprehensive training programs to ensure that all employees are properly trained on service standards, menu knowledge, and operational procedures. Foster a culture of continuous learning and professional development.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum three (3) years of experience as a General Manager in the casual dining industry.
Strong leadership and management skills with the ability to motivate and inspire a diverse team.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Excellent customer service and interpersonal skills.
Solid understanding of financial management, budgeting, and cost control principles.
Exceptional problem-solving and decision-making abilities.
Excellent verbal and written communication skills.
Familiarity with restaurant management software and point-of-sale (POS) systems.
Flexibility to work evenings, weekends, and holidays as needed.

#STS

We are seeking an exceptional Executive Chef to lead the culinary team at an Upscale Steak & Seafood concept. In this role, you will be responsible for overseeing all aspects of the culinary operations, including menu creation, food preparation, quality control, and team management.

Responsibilities:

Culinary Excellence: Develop and execute a culinary vision that reflects innovation, quality, and creativity. Ensure all dishes are prepared and presented to the highest standards of taste, quality, and visual appeal.
Food Preparation and Quality Control: Oversee the food preparation process to ensure consistency, accuracy, and adherence to recipe standards. Maintain strict quality control measures to ensure that all dishes meet or exceed customers' expectations. Conduct inspections to maintain the highest level of food quality.
Team Management and Training: Recruit, train, and develop a skilled culinary team, including sous chefs, line cooks, and kitchen staff. Provide guidance, coaching, and performance feedback to foster a culture of excellence and continuous improvement. Develop training programs to enhance technical skills and promote a strong understanding of food safety and sanitation.
Inventory and Cost Management: Manage food inventory levels, including ordering, receiving, and storage. Implement effective portion control measures to minimize waste and control food costs. Collaborate with the management team to develop cost-effective strategies without compromising quality.
Safety and Sanitation: Ensure compliance with all health and safety regulations and maintain a clean and organized kitchen environment. Develop and enforce proper food handling, storage, and sanitation procedures to guarantee food safety and prevent contamination.
Culinary Trends and Industry Knowledge: Stay up to date with current culinary trends, techniques, and industry developments. Participate in culinary competitions, workshops, and conferences to expand knowledge and showcase culinary expertise. Use this knowledge to continuously elevate the dining experience for guests.
Collaboration and Communication: Collaborate effectively with the front-of-house team to ensure seamless operations and exceptional guest experiences. Communicate regularly with the management team to provide updates on culinary operations, menu changes, and special events.

Job Benefits:

Competitive salary
Direct Deposit
401K
Comprehensive Health benefits
Paid time off (PTO)
Excellent room for growth and advancement
Employee Discounts

Requirements:

Minimum five (5) years of experience in culinary management, with at least two (2) years as an Executive Chef in an upscale/fine dining setting.
A culinary degree or equivalent certification is highly preferred.
Strong culinary skills with expertise in a variety of cuisines and cooking techniques.
Extensive knowledge of food and beverage trends, seasonality, and ingredient sourcing.
Exceptional leadership and team management skills.
Strong understanding of kitchen operations, including food preparation, cooking, and plating.
Knowledge of food safety and sanitation regulations.
Excellent communication and interpersonal skills.
Ability to thrive in a fast-paced and high-pressure environment.

If you are a visionary culinary professional with a passion for elevating the dining experience, we invite you to join our team.

#STS

Mobile General Manager - Upscale Casual Dining

Location: Knoxville, TN

Seeking an exceptional Mobile General Manager to oversee our upscale dining establishments. As the General Manager, you will be responsible for delivering unparalleled service, maintaining a luxurious ambiance, and ensuring the overall success of our upscale restaurant. This is a mobile position based in Knoxville with eventual permanent placement with in our system. Must be open to the majority of the existing and future locations.

Responsibilities:

· Operational Excellence: Manage all aspects of daily restaurant operations, including overseeing the front-of-house and back-of-house teams, maintaining inventory and supplies, and upholding the highest standards of cleanliness, organization, and efficiency.

· Staff Leadership: Recruit, train, and mentor a team of highly skilled professionals, including servers, bartenders, hosts/hostesses, and culinary staff. Foster a culture of excellence, provide ongoing training, and inspire the team to deliver exceptional service and attention to detail.

· Exquisite Guest Experience: Set and maintain the highest standards for customer service, ensuring every guest receives personalized attention and an unforgettable dining experience. Handle guest inquiries, concerns, and special requests with professionalism, grace, and a commitment to exceeding expectations.

· Financial Management: Develop and manage budgets, control costs, and analyze financial reports to drive profitability while maintaining the highest level of quality and service. Implement strategies to optimize revenue, manage expenses, and enhance overall operational efficiency.

· Quality Control: Monitor food quality, presentation, and consistency to ensure an exceptional dining experience.

· Beverage Program Excellence: Oversee the management of an exceptional beverage program, including wines, craft cocktails, and spirits. Work closely with the sommelier and bar staff to curate an exquisite beverage selection and provide expert knowledge to guests.

· Reservation and VIP Management: Coordinate and manage the reservation system to ensure seamless seating arrangements and guest flow. Proactively identify and cater to the needs of VIP guests, creating personalized experiences and fostering long-term relationships.

Job Benefits:

· Competitive salary

· Direct Deposit

· 401K

· Comprehensive Health benefits

· Paid time off (PTO)

· Excellent room for growth and advancement

· Employee Discounts

Qualifications:

· Proven experience as a General Manager in an upscale dining restaurant with BOH Experience.

· Exceptional leadership skills with a track record of inspiring and motivating high-performing teams.

· Impeccable attention to detail and a commitment to delivering extraordinary guest experiences.

· Strong financial acumen and experience managing budgets, analyzing financial reports, and driving revenue.

· Extensive knowledge of upscale dining service standards, wine and beverage pairing, and culinary trends.

· Excellent interpersonal and communication skills.

· Proficiency in using restaurant management software and reservation systems.

· Ability to work evenings, weekends, and holidays as required.

If you are a passionate and results-driven leader with a deep understanding of upscale dining, we invite you to apply.

#STS

We are seeking a Fine Dining Hospitality Manager to help lead our service team and daily operations at our high volume location.

Why Us?

Quality: We take pride in our commitment to using only the freshest ingredients and highest quality food in a scratch kitchen.
Growth: We are a growing company with opportunities for career advancement and professional development.
Compensation: We value our team and offer a competitive salary and benefits package.
Balance: Enjoy a 5-day work week, averaging 46 hours per week, allowing for a healthy work-life balance.

What You'll Do:

Lead daily operations, including ordering, purchasing, receiving, storage, and preparation, alongside managing guest relations, business flow, and service standards.
Oversee all restaurant areas during business hours, engaging in various roles throughout the dining period.
Coach and recognize team members.
Interact with guests to build relationships, address concerns, and ensure satisfaction.
Participate in manager meetings, crew meetings, and Manager-in-Training sessions.

Essential Skills:

Strong communication skills to interact effectively with guests, staff, and management.
Comprehensive menu understanding, leadership abilities, attention to detail, and exceptional guest service skills.
Financial acumen, adaptability, resilience, and knowledge of health and safety standards.

Qualifications:

2+ years of full-service fine dining management experience.
Demonstrated stability in previous positions.

#STS

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