450 jobs found

Job Description of Restaurant Senior Team Leader - Chick-fil-A Egg Harbor: Work in the operation, overseeing and supervising daily systems and processes Positively impact the team and culture by modeling core values Ensure excellence in customer service and guest experience Ongoing evaluation of business operations and streamlining systems/processes to improve efficiency and to build sustainable sales and profit growth Perform off-shift managerial tasks such as team training, scheduling, inventory, ordering, etc. Perks & Benefits of Restaurant Senior Team Leader - Chick-fil-A Egg Harbor: Starting pay is $25-$27/hr flexibility for the right candidate 45 + hours a week Day/Night Shift - Open Availability Strong employer contribution for Medical/Dental/Vision benefits with a strong, reputable company PTO 401(k) plan with employer match Free Meals on shift Partial Cell Phone Reimbursement Partial Fitness Reimbursement

WE DREAM BIG, HAVE FUN, PLAY FAIR, WORK HARD, DO IT NOW, MAKE A DIFFERENCE. Life's too short not to have a bunch of fun along the way! Business is booming, and we need your help to create the fun, energetic atmosphere our guests have come to know and love. Take great care of each other and give every guest a multitude of reasons to hurry back! Position Overview: Responsible for the business performance of the restaurant within assigned departments during each shift, and that high standards of food, service, hospitality, cleanliness, health, and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo's 6-2-101 (Philosophies and Values) are upheld. Licensing Requirements: ABC Certification - as required by state or local laws Manager Food Handlers Certification - as required by state or local laws Experience/Education/Knowledge: 3 years restaurant experience in full-service restaurant environment Computer literate, i.e., Microsoft Excel and Word; Micros POS Successful completion of Razzoo's training for this position is required Essential Skills/Experience: Integrity - must comply with cash and credit card handling policies and protect the Company's assets Guest Service Orientation - anticipating guests' needs and consistently following Razzoo's Steps of Service Active Listening - giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times Speaking - talking to others, i.e., managers, co-workers, guests, to convey information effectively Social Perceptiveness - being aware of others' behavior and reactions and understanding why they react as they do Critical Thinking - using logic and reasoning to identify the needs of a given situation Reading Comprehension - understanding written communications and documents Arithmetic - utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc. Problem Sensitivity - the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager Memorization - the ability to remember information, i.e., Company standards and procedures, Steps of Service, menu, drink offerings and recipes Handwriting - legible writing skills for various Company forms and documents Time Sharing - the ability to shift back and forth between two or more activities or sources of information Team Oriented - actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team-oriented environment Safety Focused - ability to adhere to Company safety standards at all times Work Schedule - ability to work agreed-upon schedule which may include evenings, weekends, and holidays, very early or very late hours; and to be at work on time Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management Essential Characteristics: Leads by example and upholds the Values and Integrity of the Company Cultivates a work environment hallmarked by Razzoo's 6-2-101 Philosophies and Values Focuses on Taking Great Care of Each Other and fosters similar attitude within management and employee teams Holds employees accountable for their performance and responsible for their development Has a welcoming presence that allows employees to feel comfortable coming forward with questions, issues, ideas and concerns and suggestions Self-directed - ability to work well with little or no supervision Sense of urgency Organized, detail oriented; recognizes errors quickly Positive attitude and professional demeanor Guest focused and solution-driven Persuasive skills Multi-tasker Team oriented Communicator - clear written and oral skills Safety conscious - follows all safety and sanitation policies Professional image - Neat, clean, pressed Dependable - consistently works agreed upon schedule and gets to work on time; works opening or closing, very early or very late hours Essential Duties and Responsibilities: Effectively implement the restaurant's initiatives in a well-organized and timely manner Hold employees accountable for their results each shift Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities Ensure a work environment that is fully in compliance with all federal, state, and local laws Ensure Razzoo's Policies and Procedures are consistently followed by all employees Ensure all Operations of the restaurant meet the highest standards of quality each shift Ensure restaurant is consistently staffed with qualified employees each shift Ensure profit objectives are consistently achieved each shift Ensure restaurant facility and equipment are consistently up to standard Ensure exterior areas, i.e., landscape, lighting and parking lot are kept in excellent condition Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift Ensure ambience (music/temp/lighting) is always right Ensure all financial reporting systems are followed exactly in every area of the restaurant Ensure costs are controlled carefully and waste is minimal Closing Manager - Completes daily sales report and other closing duties, i.e., doors are locked, security alarm is set, all money is locked in safe, adjusts temperature appropriately, etc. Comply with all applicable federal, state, and local statutes as well as Razzoo's policies and procedures Perform additional responsibilities as requested by upper management at any time Basic micros POS comprehension ribbon changing, broken equipment, change back up printers, credit cards, clock ins Basic Back-office comprehension to complete EOD/closing paperwork Physical Demands: Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs. Move about the dining and kitchen areas quickly and carefully Stand/walk during entire shift Climb ladder when reaching for items that are on upper shelves Ability to hear with accuracy over loud background noise 20/20 Near Vision, with correction - the ability to see details at close range (within a few feet of the observer) Manual Dexterity - the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects Comply with Sanitation and Safety Regulations Working Conditions: Fast-paced environment Narrow spaces behind bar, between dining tables and in kitchen area Several guests and co-workers moving about at same time Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music Exposure to hot (kitchen) and cold (walk-ins) temperatures Managing many issues and tasks (employees, guests, vendors) at the same time We pride ourselves in our culture and values. Come join our team & find out for yourself why Razzoo's Cajun Café is a great place to work! Working for Razzoo's definitely has its perks:

Join the iconic Santa Monica Proper Hotel, where historic charm meets contemporary luxury in the heart of Santa Monica. As a seamless merger of historic retrofit and new construction, our 267-room boutique hotel showcases stunning interior design by international style icon Kelly Wearstler, tantalizing dining options by local culinary stars and a show-stopping rooftop lounge and swimming pool. With 24,000 square feet of sophisticated meeting and event space, we create unforgettable experiences for our guests. We're currently seeking a passionate hospitality professional to join our award-winning team as a Restaurant General Manager. If you have a passion for creating exceptional guest experiences, we'd love to meet you. The ideal candidate for the Restaurant General Manager position at will possess 5+ years of progressive leadership experience in luxury hospitality, demonstrating exceptional financial acumen and a proven ability to drive revenue while maintaining superior service standards. This candidate will create a positive, results-driven culture through genuine hospitality, embodying the sophisticated yet approachable coastal luxury ethos that defines the Santa Monica Proper brand. Job Summary The General Manager leads the creation of a vibrant, positive, and performance-driven atmosphere at our signature rooftop restaurant. This role requires exceptional organizational skills, authentic hospitality, and a genuine commitment to colleague development. Essential Job Duties & Responsibilities Facilitate ongoing service standard training to ensure all team members consistently deliver exceptional guest experiences aligned with Santa Monica Proper's luxury standards Reinforce high service quality with all guests through visible floor presence, proactive interaction, and modeling exemplary hospitality practices Organizes and directs restaurant operations to maximize profitability while upholding the company's values, policies, quality and guest experience standards Builds and leads a high-performing team: sources and hires, effectively trains, motivates, evaluates, develops and retains talent Oversees day-to-day operations, optimizing schedules and the deployment of the team to minimize labor costs and maximize sales Maintain daily set up and breakdown in line with Kelly Wearstler defined aesthetic Ensures the team always offers a consistent, high level of service to all guests Reinforces steps of service/service standards and ensures all colleagues and managers actively participate in ongoing service trainings. Executes strategies around pricing, merchandising, new products and promotions aimed at increasing efficiencies and driving sales Analyzes and takes responsibility for the financials of the Restaurant department with a focus on COGS and labor Prepares weekly updates on the Rooftop department and collaborates inter-departmentally to plan activities and achieve all goals Estimates food and beverage needs, and requisitions or purchases food, beverage, supplies, and equipment; receives and checks orders to ensure that they adhere to specifications Manages colleague payroll and scheduling. Coordinate daily pre-shift to communicate daily specials and offerings Actively manage the F&B operations, quality of service and interact with guests and staff during operations Follow-up with unsatisfied guests and handles complaints Maintain daily set up and breakdown in line with Kelly Wearstler defined aesthetic Assist with Special Events coordination, set-up and management Maintain compliance with departmental policies, procedures, and standards Assist with completing daily, weekly, and monthly management administrative duties including operations reports, financial documentation, guest correspondence, human resources / staff management paperwork, operations evaluations, standard operating procedures, safety and sanitations checklists, ordering and inventory documentation, and PR/marketing tasks Qualification Standards Specific Job Knowledge, Skills and Abilities: Minimum 5 years of progressive F&B management experience in luxury hotels or high-end restaurants Proven track record of managing multiple food service outlets simultaneously Experience with fine dining, banquet operations, and bar/lounge management Education and/or Experience Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. 5+ years of experience in restaurant management or a related field, with at least 2 years in a leadership role. Proven experience in managing restaurant operations, including staffing, financial oversight, and guest service. Strong understanding of restaurant financials, cost control, and budgeting. Experience in menu planning, inventory management, and vendor relations. ServSafe Manager Certification Alcohol service certification: ABC/RBS (Required) Food Handler's Certification (Required) Skills/Specialized Knowledge Strong leadership skills, with the ability to motivate and manage a diverse team Excellent customer service skills, with a focus on creating an exceptional guest experience In-depth knowledge of restaurant operations, including front-of-house, kitchen, and service protocols Strong organizational and time-management skills, with the ability to prioritize and handle multiple tasks simultaneously Excellent communication and interpersonal skills, both verbal and written Proficiency in point-of-sale (POS) systems, Microsoft Office Suite, and restaurant management software Ability to analyze financial reports, track sales, and implement strategies for revenue growth Knowledge of health and safety regulations, including food safety, sanitation, and alcohol laws Physical Demands Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Required to stand for extended periods (up to 8+ hours per shift) Constant walking and movement throughout food service areas Frequent bending, stooping, and reaching Regular climbing of stairs between outlets/floors Ability to lift and carry up to 50 pounds occasionally Frequent lifting/carrying of items up to 25 pounds Regular pushing/pulling of service carts and equipment Fine motor skills for computer work and detailed paperwork Occasional kneeling, crawling to inspect areas Why Proper? Proper Hospitality blends luxury hospitality with a performance-driven marketing approach, focusing on design, cultural storytelling, and digital innovation. Join us in shaping a highly curated guest experience while driving business growth. We bring our vision to life to inspire and transport people by seeking like-minded individuals who embody our ethos, The Pillars of Proper: Care Proper: We are natural and gracious hosts to all. Achieve Proper: We are committed to excellence. Imagine Proper: We are resourceful. Present Proper: We have an appreciation for style and culture. We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender identity or expression, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Restaurant Manager - CoCo Ichibanya (Multiple Locations in CA) Company Description At CoCo Ichibanya , we've been serving authentic and customizable Japanese curry since 1978. Known as "The House of Curry," we offer a unique dining experience that blends tradition with personalization, ensuring every guest enjoys a meal tailored to their tastes. With over 1,500 locations worldwide , we are passionate about delivering high-quality food and exceptional service, creating memorable experiences for our guests and team members alike. Join our growing team and be part of a global brand that connects cultures through the love of Japanese curry! Role Description We are seeking a Restaurant Manager to oversee daily operations at one of our Southern California locations. This is a on-site role , offering opportunities for hands-on management and administrative responsibilities. As a Restaurant Manager , you will: Ensure outstanding customer service and guest satisfaction. Oversee daily restaurant operations, including food quality, cleanliness, and efficiency. Lead, train, and manage staff to create a positive and productive work environment. Maintain compliance with health and safety regulations. Monitor financial performance, control costs, and drive revenue growth. Foster a strong team culture while upholding CoCo Ichibanya's values and standards. Qualifications ️ Strong customer service and hospitality skills. ️ Experience in hiring, training, and managing restaurant staff. ️ Excellent communication, leadership, and problem-solving abilities. ️ Knowledge of food and beverage operations, health, and safety standards. ️ Ability to adapt to a on-site work environment (operational and administrative). ️ Prior restaurant management experience preferred. Available Locations - Choose One Sawtelle, CA Koreatown, CA Torrance, CA San Diego (Convoy St), CA Irvine, CA Applicants must specify their preferred location when applying. Compensation & Growth Starting Pay: $5,500 per month (hourly-based compensation). ️ After Training: $6,000 per month upon completion of a 3-month training period . Performance-based promotions and career growth opportunities available.' If you're a passionate leader who thrives in a fast-paced restaurant environment and wants to grow with an internationally recognized brand, we'd love to hear from you! Apply today and indicate which location you're applying for!

Benefits: Several Medical options to choose from to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus Responsibilities: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Ensure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests Manage shifts which include daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews Requirements: At least 3 years General Manager experience in a fine dining establishment Strong knowledge of front and back of house operations Strong understanding of cost and labor systems Strong communication and leadership skills

Role: General Manager Status: Exempt DOL: Full Time + Overview We are coming in HOT and continuing to grow with new restaurants opening this year, which means new opportunities throughout our organization! General Managers (GM) are expected to build strong teams through training and a positive restaurant culture. The GM is responsible for the strategic direction of the restaurant and must maintain operations standards and drive results through people development, sales, and profit growth. This role is tasked with teaching, modeling, and upholding Centennial Hospitality Group's (CHG) cultural standards for all crew members, customers, and partners. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting, and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment, and physical activities necessary to complete the responsibilities of the job. GMs are expected to uphold the standards set by Centennial Hospitality Group (CHG) for Quality, Service, Value, Pride, Positive Energy, and Development while assisting in preparing the company for measured and aggressive growth. + Essential Job Functions General Job Description Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting Ensures overall restaurant compliance to company standards, policies and laws Hires and terminates management-level crewmembers including status change and payroll process Creates crewmember work and training schedules Develops management-level crewmembers including performance management Acts as manager on duty, opens and closes the restaurant, manages cash handling Monitors profit and loss statements, develops and executes strategy in all areas of financial and operational performance Promote sales growth through QSVP, marketing initiatives, and community involvement. Control labor through proper scheduling and efficiency/productivity practices. Track and control food cost. Oversee all food, beer and smallware orders. Provide support and supervision of Senior Team Leads, Team Leads, and Team Members. Provide support to the management team and marketing department. Clear communication with your team, the marketing team, and the operations team. Build personalized systems with your leadership team to standardize store-specific operations. Hire, Train, and Develop Team Members, Leaders, and Managers. Work to build your skill set through networking and career education opportunities provided by Wing Shack. Maintain employee and customer safety as a high priority. Cultivate a motivated team focused on developing their skills, leadership abilities, and personal growth within the company. Expectation of Hours: 40-50 hours per week in addition to the availability to resolve situations necessitating urgent attention. Active management of highest volume shifts. Availability to assist with food truck shifts, community events, and catering + Education, Experience, and Desired Qualifications Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, create plans, and convert plans into action to solve problems Able to measure performance, subjectively and objectively with a high level of emotional intelligence Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings, and weekends, and travel as needed for work-related functions and training Able to manage all public dealings in a professional manner, consistent with CHG's policies and acts as a brand ambassador inside and outside the restaurant 5+ years of restaurant or retail management experience New restaurant opening and local restaurant marketing experience preferred Must be 18 years of age or older High school diploma or equivalent required, some college preferred Possess a valid driver's license + Equal Employment Opportunity (EEO) Statement Centennial Hospitality Group (CHG) is committed to providing equal employment opportunities to all employees and applicants for employment. We are dedicated to creating an inclusive and diverse environment where everyone feels valued and respected. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other legally protected characteristic. Our employment decisions are based on merit, qualifications, and business needs. We believe that our employees should reflect the rich diversity of the communities we serve, and we strive to create a workplace that embraces different perspectives and experiences. We encourage individuals from all backgrounds to apply and join our team, helping us build a company that celebrates diversity and fosters inclusion.

Lead, Inspire & Create Unforgettable Dining Experiences! Join Our Team and Make Your Mark in Wine Country Hospitality at Ponte Winery! About Our Company: Ponte Family Estate Winery has been a cornerstone of Temecula Wine Country since 2003. With vineyards dating back to 1984, we are a true working winery, producing over 20 estate-grown varietals within our certified sustainable facilities. Our restaurant pairs exceptional food with Ponte wines, offering guests a one-of-a-kind dining experience surrounded by breathtaking vineyard views. Nestled in the heart of Temecula Wine Country at Ponte Winery, our restaurant offers a memorable outdoor dining experience with a focus on seasonal cuisine, and exceptional service. Our menu features fresh, seasonal ingredients with a focus on local and sustainable sourcing. The Restaurant at Ponte has been a destination dining location in Temecula Wine Country since opening in 2003. The outdoor Restaurant has stunning vineyard and garden views and is open year-round for guests and Wine Club Members. The ideal candidate will have a passion for hospitality, a strong background in managing a high-end dining establishment, and the ability to lead a team in delivering outstanding lunch and dinner services. This is a hands-on leadership position requiring a blend of operational management, customer service excellence, and team development. If you are passionate about creating exceptional dining experiences and thrive in a leadership role, we encourage you to apply for the Restaurant Manager position at our prestigious outdoor restaurant in Temecula Wine Country! Summary: The Restaurant Manager oversees daily operations and ensures that every guest enjoys a seamless, memorable dining experience. This role is responsible for upholding Ponte's service standards, maintaining exceptional food and beverage quality, and fostering a positive, team-driven work environment. In addition, this position ensures cost control, inventory management, safety, and compliance with regulations while coaching, mentoring, and developing a high-performing team. Compensation: $82,000+ annually DOE Discretionary bonus based on KPI expectations. Schedule: Wednesday - Sunday (minimum), based on business needs Nights, Weekends, and Holidays required Benefits Per Company Plan Details: Medical, Dental, Vision 401k Matching Plan Life Insurance Hospital Confinement Plan Pet Insurance 3 Weeks of PTO 2 paid Holidays (Thanksgiving + Christmas) + 6 Floating Holidays The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits Essential Duties and Responsibilities: Guest Experience & Service Excellence Lead the front-of-house team to ensure exceptional service that exceeds guest expectations. Monitor food and beverage quality, ensuring consistency and adherence to Chef's specifications. Engage with guests, ensuring a warm, welcoming, and memorable dining experience. Resolve guest concerns with professionalism, creating positive outcomes. Uphold Ponte's hospitality standards, ensuring a seamless and enjoyable atmosphere. Team Leadership & Development Recruit, onboard, train, and mentor front-of-house associates to maintain high service standards. Coach and counsel staff, providing constructive feedback and development opportunities. Foster a positive and motivated team environment, leading by example. Ensure all staff adhere to food safety, sanitation, and service regulations. Operations & Financial Management Achieve sales goals by driving an outstanding guest experience and upselling strategies. Manage cash handling procedures, nightly reports, and financial reconciliation. Oversee labor budgets, payroll, scheduling, and daily attendance. Ensure compliance with all federal, state, and local labor and health regulations. Monitor inventory and cost controls, placing beverage and supply orders as needed. Safety & Compliance Ensure compliance with health and safety regulations, including county sanitation standards. Conduct regular safety training to promote a safe environment for guests and staff. Understand winery closing procedures, securing property and setting alarms when necessary. Complete and report all incidents and accidents involving guests or associates. Supportive Functions Step in as needed to assist with seating, serving, bussing, expediting, food running, and bartending. Handle guest inquiries regarding reservations, large parties, and special events. Oversee end-of-month inventory and purchase orders for supplies and beverages. Ensure all service equipment is properly maintained, submitting repair requests as needed. Qualifications & Skills 5+ years of hospitality management experience required. Strong leadership skills with the ability to train, mentor, and develop a team. Extensive knowledge of food, wine, spirits, and hospitality service standards. Ability to provide direction to staff while maintaining respect and integrity. Exceptional problem-solving and decision-making skills. Experience with Aloha POS, OpenTable, Microsoft Word & Excel preferred. Ability to work outdoors in all weather conditions. Professional appearance and adherence to uniform standards. Riverside County Food Handler's Card & RBS Alcoholic Beverage Certification required. Company Standards: Understand the PONTE Values, and Service Standards. Ensure the safety of guests and associates. Follow the environmental standards set by the Company Treat all associates and guests in a respectful manner. Exhibit integrity (honesty and truthfulness). Perform any other duties as required by your Manager.

We are seeking a talented Assistant Restaurant & Bar Manager to join Firmdale Hotels USA. The ideal candidate will have a minimum of 3 years of F&B management experience in luxury hotels in New York City, along with the skills listed below. As an exceptional team player, this candidate should possess excellent interpersonal skills, great attention to detail, and a passion for delivering exceptional standards. Main Duties: • Assist the Food & Beverage Manager in the smooth and efficient operation of all F&B outlets, including Events, Room Service, Mini Bar, and Restaurant & Bar, reporting directly to the Food & Beverage Manager. • Maintain departmental budget targets and control costs. • Prepare weekly payroll for the Food & Beverage department. • Prepare monthly F&B reports. • Assist with monthly stock takes and address any discrepancies. • Ensure compliance with all legislative requirements. • Recruit and retain high-caliber employees, minimizing labor turnover where possible. • Ensure that all F&B outlets are appropriately staffed at all times. • Oversee the implementation of a departmental incentive scheme. • Ensure effective communication within the department. • Conduct monthly departmental meetings for the F&B team and ensure minutes are recorded. • Monitor, identify, and organize training solutions based on identified needs. • Update and maintain training manuals and starter kits, ensuring they are fully utilized. • Ensure all F&B team members have excellent product and menu knowledge. Requirements: • Excellent knowledge of Micros. • Strong leadership and motivational skills to develop and inspire the team. • Excellent personal presentation. • Excellent knowledge of OpenTable. Employee Benefits: • Paid vacation, sick, and personal days. • Health, dental, vision, and life insurance plans. • Commuter benefits. • Holiday staff parties and staff appreciation events. • In-house uniform dry-cleaning services. • Employee meals while on duty. • Departmental and company-wide incentive programs. With 3 hotels in New York City and 8 in London, Firmdale sets a standard as a unique and exciting place to work. According to Company owners Tim and Kit Kemp, "Hotels should be living things not stuffy institutions." Be inspired by Firmdale, And learn more about the New York hotels Find out why we inspire employees to Love What You Do

ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically general managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! BENEFITS Company provided insurance One week Paid vacation after 1 year Flexible Work Schedule JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. Training Orientation and training provided on the job. Communication Skills Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. WORK CONDITIONS Exposure to Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tilebricks with linoleum in some food process areas. Height of work surfaces is between 36 and 48. Sitting Paperwork is normally completed in an office at a desk or table. Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72 high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24- 30 and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Additional Job Details Additional Job DetailsStooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72 occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Hand Tasks Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. Machines, Tools, Equipment, Work Aids JB.0.00.LN General Manager ,General Management

Restaurant General Manager Location: Manassas, Virginia Are you ready to lead the launch of an exciting new restaurant concept? A premium, casual, full-service restaurant is opening soon in Manassas, Virginia, and we are searching for a talented Restaurant General Manager to steer this incredible opportunity. About the Opportunity This brand-new venture is operated by an established and diverse restaurant parent company that boasts an impressive portfolio of successful brands. With anticipated $5 million in annual sales, this restaurant is poised for success, and were seeking a hands-on leader to ensure every detail of its launch and operation is seamless. Key Responsibilities Oversee All Operations: Lead all aspects of the restaurants operations, ensuring excellence in service, quality, and guest experience. Manage a Dynamic Team: Build, mentor, and supervise a diverse team of managers, chefs, supervisors, and crew members. Drive the Grand Opening: Utilize your new restaurant opening experience to lead the launch from pre-opening initiatives to establishing a strong foundation for long-term success. Achieve Business Goals: Keep the restaurant on track to meet performance standards, including hitting revenue and profitability objectives. Qualifications & Experience The ideal candidate will have proven experience in a General Manager role within the premium, casual, full-service dining space. Experience with new restaurant openings is essential. You should be a natural leader with a knack for building strong teams and driving operational excellence in a fast-paced environment. Why Join Us? Competitive Compensation: Base salary in the $90K range. Attainable Bonus Program to reward your performance. Comprehensive Benefits Package to support your well-being. This is a unique chance to work for a trusted brand group while making your mark on a high-profile opening in a thriving location. Apply Today This role is exclusively presented by Tom Bull with Gecko Hospitality. Rest assured, all resumes are treated with complete confidentiality. Send your professional resume to: Join us in bringing this exciting new concept to life in Manassas, Virginia. Your leadership could be the key to its success!