33 jobs found

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made - Ready - Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized a place for everything, and everything in its place - ii. Lineal Flow eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day . click apply for full job details

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made - Ready - Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized a place for everything, and everything in its place - ii. Lineal Flow eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day . click apply for full job details

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to nine retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. General ManagerAbout the RoleWe are seeking a dynamic and experienced General Manager to oversee a bakery caf location and lead teams to excellence. This full-time, salaried role is hands-on and people-focused, requiring a strong leader who can inspire teams, deliver outstanding customer experiences, and drive operational and financial success.What We OfferA leadership role in a growing, values-driven compensation package: $80,000-$100,000 including bonus = Base salary $70,000-$80,000 per year and $10,000-$20,000 per year in additional bonus based on performancePaid Time Off to rest and recharge.Health & Dental Insurance - eligible after 90 days.401(k) with Company Match to invest in your future.Monthly Wellness Reimbursement to support your well-being.40% Employee Discount on all Fresh Baguette products.Free Lunch during shifts.Anniversary Gift Card to celebrate your milestones.Opportunities for professional growth and advancement.A collaborative, supportive team culture where your impact is visible every day.Key Responsibilities1. Ownership & AccountabilityThey take full responsibility for their results and environment. Rather than waiting to be told, they step in, solve problems, and follow through. Their word can be trusted, and they naturally instill a sense of responsibility in their team.Take full responsibility for the bakery's overall performance, including sales, profitability, customer satisfaction, and team culture.Proactively identify and resolve challenges, ensuring smooth day-to-day operations.Maintain a clean, safe, and organized environment that reflects Fresh Baguette's standards of excellence.2. People Leadership & DevelopmentThey genuinely care about people and see leadership as a way to grow others. They coach, give feedback, and celebrate progress, building teams that are stronger, more motivated, and ready to step up. Their success is measured not just by results, but by how their people develop under them.Recruit, onboard, and retain top talent across roles including customer service associates, bakers, shift supervisors, and assistant managers.Actively coach, mentor, and develop team members to grow in their roles and take on greater responsibilities.Build strong team bonds by fostering respect, collaboration, and care among all employees.3. Business Mindset & Operational ExcellenceThey think like business owners. Every decision is guided by improving customer experience, increasing sales, and ensuring efficient operations. They pay attention to details, track KPIs, and always look for ways to improve processes, quality, and profitability.Drive sales growth through local marketing initiatives, community engagement, and business development opportunities.Monitor and analyze key performance indicators (KPIs), making data-driven decisions to drive growth.Optimize labor, inventory, and production planning to minimize waste and maximize output.Uphold Fresh Baguette's standards for product quality, consistency, and presentation.Partner with marketing to execute local initiatives that drive traffic, sales, and community engagement.4. Adaptability & AutonomyThey thrive in change and can work independently without constant direction. They collaborate effectively at a distance, adjust quickly to new circumstances, and lead their team with resilience. Their curiosity and flexibility make them quick learners who adapt their approach as the business evolves.Lead daily bakery operations on the floor, ensuring smooth coordination between front-of-house and back-of-house teams.Adjust quickly to new circumstances, from customer needs to operational challenges.Take initiative and lead independently while maintaining strong communication with central leadership.Encourage agility and problem-solving within the team.5. Service Orientation & Charismatic PresenceThey love to serve others and create a welcoming atmosphere. With a natural smile and genuine warmth, they make customers and team members feel valued. Their charisma spreads enthusiasm and energy, inspiring people to enjoy the bakery experience and rally around shared goals. They view every interaction as a chance to delight, connect, and strengthen relationships.Lead by example on the bakery floor-welcoming customers with genuine warmth, delivering exceptional service, and inspiring enthusiasm through a charismatic presence.Set the tone for a service culture where every team member delights guests and builds loyalty.Ensure that customer interactions reflect the values of hospitality, friendliness, and care.Qualifications1+ years of management experience in hospitality, food service, or retail.Proven ability to lead and develop teams in a fast-paced, customer-facing environment.Strong financial acumen with experience tracking and improving KPIs (sales, labor, food cost, waste, etc.).Knowledge of food safety standards and a commitment to maintaining compliance.Excellent interpersonal and communication skills; warm, approachable, and able to inspire both staff and customers.Hands-on leadership style-comfortable jumping in to bake, prepare sandwiches, or serve guests when needed.High adaptability, resilience, and a proactive approach to problem solving.Physical Requirements: This role requires standing for extended periods, lifting up to 50lbs, and performing routine bending, reaching, and movement in a retail environment.Reliable vehicle and valid driver's license to allow regular travel between locationsFluent in EnglishRestaurant type:BakeryCaf Coffee shopAvailable Monday to Friday & WeekendsWork Location: Retail locations across Washington DC, Maryland, and VirginiaLearn more about us at PIff534b9e08eb-2368

Description: ASSISTANT MANAGER Our comprehensive training program will enable you to become proficient in maintaining store operations, providing employee leadership and exceptions customer service while promoting the highest quality products in the industry. A professional attitude, coupled with solid organizational skill and attention to detail is a must. Our exceptional benefits package includes health, dental, vision, life and short-term disability, in addition to an impressive 401k program, and bonus opportunities. 1-3 years prior Management experience in retail, grocery or restaurant is required. Job Benefits Health Vision Dental Life Short term disability 401k Bonus opportunities Flexible Hours Potential Bonuses Requirements: SOME OF THE JOB REQUIREMENTS INCLUDE: 1-3 years prior management experience in retail, grocery, or restaurant Overall responsibility is to provide back-up and support to the Station Manager, including, but not limited to: providing and maintaining customer service handling complaints setting an example for all employees Have flexibility and availability toward scheduling of shifts and hours as directed by Manager. Work a minimum 40 hours weekly, including nights, weekends and holidays Assist on call 24 hours a day, 7 days a week Assist Manager in training, developing, and managing of all station employees Assist Manager with managing of cash, inventory, fuel and communication of special pricing and price changes Assist to ensure that the station and all surrounding areas are clean and appealing, while providing a safe work and buying experience Ensures that all company policies and procedures are followed Completion of accurate and timely paperwork as directed by Manager Effective communication with Manager regarding all aspects of job Help to ensure that all security measures are in effect Must possess good oral and written skills, organizational skills, interpersonal and business skills normally associated with a high school diploma. Be able to: Lift and carry 50 pounds Stoop and bend Reach above shoulder level Climb stairs, ladders, etc. Must be at least 21 (IL) / 18 (WI) or older where required by law for sale of alcohol and tobacco. Must have a valid Driver's License and reliable transportation to get to and from work during all shifts, including during on-call hours. Where required by law: Must be able to obtain and maintain the applicable Operator License required to sell alcohol. PIfd8db05f7e45-1836

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to nine retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. About The RoleWe are seeking an enthusiastic and dedicated Assistant General Managers for our bakery cafes in the Washington D.C., Maryland, Virginia area. Locations Currently Hiring Assistant General Managers:Fresh Baguette Rockville bakery cafe, 804 Hungerford Dr, Rockville, MD 20850Fresh Baguette Germantown bakery cafe, 19548 Amaranth Drive Germantown, MD 20874Fresh Baguette Georgetown bakery cafe, 1737 Wisconsin Ave NW, Washington, DC 20007Fresh Baguette Penn Quarter bakery cafe, 575 7th St NW, Washington, DC 20004Fresh Baguette Mclean bakery cafe, 6707 Old Dominion Dr , McLean, VA 22101Fresh Baguette Alexandria bakery cafe, 1101 King St, Alexandria, VA 22314Fresh Baguette Lafayette Square bakery cafe, 1440 New York Ave NW, Washington, DC 20005Fresh Baguette Cleveland Park bakery cafe, 3412 Connecticut Ave NW, Washington, DC 20008Fresh Baguette Bethesda bakery cafe, 4919 Bethesda Ave, Bethesda, MD 20814When you become part of the team at Fresh Baguette, you become part of the personal connection that strengthens the relationship people have with our products. Every customer conversation we have or guidance we share is another opportunity for us to enrich their culinary journey. When a person enters our bakery, it's a beginning of a relationship. And this team helps make sure that the relationship thrives. When customers visit Fresh Baguette, you'll put your own passions to work to help bring their ideas of French products to life. You might help one customer choose something for lunch, show another how to pair baguettes with their meal, or even save the day with an amazing pastry. If you have a talent for hands-on problem-solving, you can have address customers' needs to connect them with Fresh Baguette experiences they love. Roles include Baking, Barista, Sandwich Making, and Customer Service. This is a full-time, hourly position designed for someone with a minimum of 1 year of experience in management or leadership roles. The ideal candidate will uphold Fresh Baguette's core values including Integrity, Respect, Reliability, Teamwork, Commitment, and Customer Oriented. If you have a passion for coffee, bread, and delivering an exceptional customer experience, this is the perfect opportunity for you!What You'll DoOversee daily store operations while ensuring the highest standards of service quality.Delegate tasks effectively and support the team to ensure a smooth and efficient workload distribution.Train team members on critical components such as food safety and product knowledge.Lead by example, offering customers a warm, inviting, and top-tier experience in a clean and welcoming environment.Support recruitment processes, including hiring and scheduling.Foster team growth by mentoring and developing staff members.Continuously seek opportunities to enhance customer satisfaction and operational efficiency.Champion the love for French baked goods by sharing your passion with both staff and customers.Demonstrate expertise in all tasks and activities within the store environment.Complete inventory management and track stock levels to ensure product availability.Promote Fresh Baguette's core values and standards with integrity and enthusiasm.Benefits Compensation: $23.00 per hour to $24.00 per hour including tipsBase pay starts at $16.00 per hour with room for growthPaid Time OffHealth and Dental Insurance after 90 days40% Employee DiscountNo late nights401K and 401K MatchFree Lunch Anniversary Gift Card Exciting growth potentialShiftsOur shifts typically start as early as 4:40AM and end as late as 7PM, 7 days per week. Morning shifts: 6AM-1PMAfternoon shifts: 1PM-7PMBaking shifts: 4:40AM to 1PM6-8 hour shift5 Days a week including Saturday and SundayQualifications1+ years of experience in an shift leader, supervisor, or assistant manager role.High School Diploma or GED Physical stamina and dexterity to work in demanding environments such as lifting 50lbs+, reaching, bending, standing for 8+ hours, etc.Availability to work during busy peak periods such as Easter, Thanksgiving, Christmas, etc. Proven ability to delegate tasks effectively while maintaining high standards of service and operational efficiency.A warm and inviting presence with excellent interpersonal and communication skills.Passion for coffee, bread, and French baked goods.Ability to thrive in a fast-paced environment.Desire for continuous learning and personal development.Experience in training and supporting team members on daily operational practices.Hands-on experience in handling customer complaints and resolving issues.Knowledge of local and national health and food safety codes, with the ability to enforce policies effectively.Commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team Player, Committed, and Customer Oriented.Learn more about us at Compensation details: 23-24 Hourly WagePI68bfd40952f8-2395

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to nine retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. About The RoleWe are seeking an enthusiastic and dedicated Assistant General Managers for our bakery cafes in the Washington D.C., Maryland, Virginia area. Locations Currently Hiring Assistant General Managers:Fresh Baguette Rockville bakery cafe, 804 Hungerford Dr, Rockville, MD 20850Fresh Baguette Germantown bakery cafe, 19548 Amaranth Drive Germantown, MD 20874Fresh Baguette Georgetown bakery cafe, 1737 Wisconsin Ave NW, Washington, DC 20007Fresh Baguette Penn Quarter bakery cafe, 575 7th St NW, Washington, DC 20004Fresh Baguette Mclean bakery cafe, 6707 Old Dominion Dr , McLean, VA 22101Fresh Baguette Alexandria bakery cafe, 1101 King St, Alexandria, VA 22314Fresh Baguette Lafayette Square bakery cafe, 1440 New York Ave NW, Washington, DC 20005Fresh Baguette Cleveland Park bakery cafe, 3412 Connecticut Ave NW, Washington, DC 20008Fresh Baguette Bethesda bakery cafe, 4919 Bethesda Ave, Bethesda, MD 20814When you become part of the team at Fresh Baguette, you become part of the personal connection that strengthens the relationship people have with our products. Every customer conversation we have or guidance we share is another opportunity for us to enrich their culinary journey. When a person enters our bakery, it's a beginning of a relationship. And this team helps make sure that the relationship thrives. When customers visit Fresh Baguette, you'll put your own passions to work to help bring their ideas of French products to life. You might help one customer choose something for lunch, show another how to pair baguettes with their meal, or even save the day with an amazing pastry. If you have a talent for hands-on problem-solving, you can have address customers' needs to connect them with Fresh Baguette experiences they love. Roles include Baking, Barista, Sandwich Making, and Customer Service. This is a full-time, hourly position designed for someone with a minimum of 1 year of experience in management or leadership roles. The ideal candidate will uphold Fresh Baguette's core values including Integrity, Respect, Reliability, Teamwork, Commitment, and Customer Oriented. If you have a passion for coffee, bread, and delivering an exceptional customer experience, this is the perfect opportunity for you!What You'll DoOversee daily store operations while ensuring the highest standards of service quality.Delegate tasks effectively and support the team to ensure a smooth and efficient workload distribution.Train team members on critical components such as food safety and product knowledge.Lead by example, offering customers a warm, inviting, and top-tier experience in a clean and welcoming environment.Support recruitment processes, including hiring and scheduling.Foster team growth by mentoring and developing staff members.Continuously seek opportunities to enhance customer satisfaction and operational efficiency.Champion the love for French baked goods by sharing your passion with both staff and customers.Demonstrate expertise in all tasks and activities within the store environment.Complete inventory management and track stock levels to ensure product availability.Promote Fresh Baguette's core values and standards with integrity and enthusiasm.Benefits Compensation: $23.00 per hour to $24.00 per hour including tipsBase pay starts at $16.00 per hour with room for growthPaid Time OffHealth and Dental Insurance after 90 days40% Employee DiscountNo late nights401K and 401K MatchFree Lunch Anniversary Gift Card Exciting growth potentialShiftsOur shifts typically start as early as 4:40AM and end as late as 7PM, 7 days per week. Morning shifts: 6AM-1PMAfternoon shifts: 1PM-7PMBaking shifts: 4:40AM to 1PM6-8 hour shift5 Days a week including Saturday and SundayQualifications1+ years of experience in an shift leader, supervisor, or assistant manager role.High School Diploma or GED Physical stamina and dexterity to work in demanding environments such as lifting 50lbs+, reaching, bending, standing for 8+ hours, etc.Availability to work during busy peak periods such as Easter, Thanksgiving, Christmas, etc. Proven ability to delegate tasks effectively while maintaining high standards of service and operational efficiency.A warm and inviting presence with excellent interpersonal and communication skills.Passion for coffee, bread, and French baked goods.Ability to thrive in a fast-paced environment.Desire for continuous learning and personal development.Experience in training and supporting team members on daily operational practices.Hands-on experience in handling customer complaints and resolving issues.Knowledge of local and national health and food safety codes, with the ability to enforce policies effectively.Commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team Player, Committed, and Customer Oriented.Learn more about us at Compensation details: 23-24 Hourly WagePI5e2c8bfbed4c-2388

Description: Location Notice: The location for this position is currently to be determined . The location listed in this posting is a temporary placeholder required by the job board/system and should not be considered the final work location. DEPARTMENT: Store Management Operations REPORTS TO: Restaurant General Manager SUPERVISION EXERCISED: Front-of-house team members and other team members as assigned POSITION TYPE: Restaurant Management Team Member Do you believe that dreams are built on smiles? At T's, we do - literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equal smiling guests, and that's what T's is all about. ABOUT US T's Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area, and with an eye on sustainability and partnerships with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors, and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety, and belonging. We value life's journey and believe in sharing the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION As the Restaurant Assistant Manager / Front-of-House Team Lead, you are responsible for assisting the Restaurant General Manager and management team in the daily operations of the restaurant. This role focuses on front-of-house leadership, guest service, team member coaching, shift execution, and maintaining T's standards of hospitality, cleanliness, safety, and service. The Restaurant Assistant Manager helps create a positive and organized restaurant environment by supporting team members, ensuring guests receive responsive and friendly service, and assisting with daily operational needs. This position requires a hands-on leader who can communicate clearly, coach team members in the moment, uphold company standards, and help ensure a quality guest experience. PERKS + BENEFITS At T's Restaurant Group, we are proud to offer a supportive team environment, growth opportunities, and a variety of benefits designed to support our team members. Benefits may include: Ongoing development, growth, and advancement opportunities Positive and supportive team culture Competitive wages with annual performance reviews Paid Time Off Programs Day-only schedule - never work nights Flexible and predictive scheduling Meal benefit for T's team members, whether on shift, off shift, or visiting any T's location Home for the Holidays - Thanksgiving and Christmas Day OFF Tickets at Work Program, offering exclusive discounts, special offers, preferred seating, and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels, and more Employee Assistance Program (EAP), offering voluntary, confidential support resources at no charge, including counseling support, financial resources, work-life solutions, and legal guidance Pet Insurance 401(k), subject to plan eligibility Accident Insurance, subject to plan eligibility Additional benefits for eligible full-time team members may include: Medical Insurance Dental Insurance Vision Insurance Supplemental Life Insurance DUTIES + RESPONSIBILITIES Guest Service Ensures that all guests feel welcome and are given responsive, friendly, and courteous service at all times, with a focus on T's touch points of hospitality. Maintains a kind, welcoming, and inclusive environment where all team members and guests feel a sense of belonging. Responds to guest concerns and complaints, taking appropriate action to turn dissatisfied guests into return guests. Promotes T's commitment to serving smiles and creating a memorable breakfast, brunch, and lunch experience. Supports a hospitality-first culture by modeling T's service standards during every shift. Team Building Promotes T's team spirit of positivity and a team-centered approach to the hospitality and culinary experience at all times, in all ways. Creates a culture of fairness and inclusion by following T's policies, procedures, job descriptions, and training programs, and by maintaining healthy boundaries with team members. Provides coaching and direction to team members regarding operational and procedural issues. Assists with interviewing, hiring, supervision, development, and, when necessary, termination of team members. Trains and develops team members by providing ongoing feedback and establishing performance expectations. Maintains a positive working relationship with team members to foster cooperation, morale, productivity, and efficiency. Operational Responsibilities Ensures a safe working and guest environment. Fully understands and complies with all federal, state, county, and municipal regulations and reporting requirements that pertain to health, safety, and labor requirements of the restaurant, team members, and guests. Assists in managing shifts, including daily decision-making, daily scheduling needs, and operational planning, while upholding standards, product quality, cleanliness, and guest service. Investigates and follows up on food quality and service concerns to support consistent restaurant standards. Supervises portion control and quantities of preparation to minimize waste. Fills in where needed to ensure guest service standards and efficient operations. Assists with coordinating multiple tasks, including food, beverage, and labor cost awareness, while maintaining required standards of daily restaurant operations. Financial Controls cash and sales receipts in accordance with restaurant policies and procedures. Adheres to company standards and service levels to increase sales and minimize costs. Ensures that end-of-day receipts are correct and deposited to the bank at the end of the shift. Supports responsible use of labor, food, beverage, and supply resources during daily operations. Food Safety Enforces sanitary practices for food handling, general cleanliness, and specified maintenance. Ensures compliance with operational standards, company policies, federal, state, and local laws, and ordinances. Maintains a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Assists in daily food preparation when needed. Estimates food needs, places orders with distributors, and schedules delivery of fresh food and supplies when needed. Adheres to Food Safety and Alcohol Safety standards. Community Involvement Supports a positive presence in the local community and participates in restaurant-level community involvement when applicable. Other Duties Performs other duties as assigned. ABOUT YOU We are looking for someone who has the desire to lead and support an enthusiastic team of hospitality professionals who are dedicated to creating and executing a memorable dining experience for our guests. This position requires a positive, hands-on leader who is passionate about guest service, team development, and daily restaurant operations. This position is right for you if you are guest-focused, team-oriented, dependable, organized, and committed to upholding T's standards of hospitality, cleanliness, safety, and service. If you enjoy coaching team members, supporting smooth shifts, and creating a welcoming restaurant experience, you will enjoy this position. QUALIFICATIONS + REQUIREMENTS Education and Experience High School Degree required; college degree preferred in hotel or restaurant management. A minimum of two years of restaurant experience. Prior experience in restaurant management or supervision of staff preferred. Proficient with Point-of-Sale systems and other guest service technology platforms. Required certification in ServSafe Alcohol and First Aid, or ability to obtain required certifications within two months of hire. Flexibility in schedule and the ability to work weekends are required. Must be eligible to work in the United States. Must agree to a background check. Excellent written and verbal communication skills; proficient in the English language. Professional Requirements Self-discipline, initiative, leadership ability, and an outgoing personality. Pleasant, polite manner and a strong, positive presence. Strong guest service skills with a passion for hospitality. Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressure of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess strong communication skills for working with diverse staff and potential candidates. . click apply for full job details

Job Description Job Description Are you looking for a great place to work and build a long-lasting management career? You've found the right place! At ACGBBQ, LLC., a licensed franchisee of Sonny's BBQ, we believe our people-especially our managers-are the key to our success! Managers receive the following benefits: Monthly Bonuses Paid Time Off Health Insurance Dental Insurance Vision Insurance 401K - W/ 4% Matching Manager Meals Vacation Benefit - We'll give you $2,500 a year to take your dream vacation! (Must be in management for one year.) What are you waiting for? Apply now! Essential Duties Our managers are tasked with running the Operations to ensure that our guests get that one of a kind experience that they have come to know and expect at each and every Sonny's location. More specifically managers: Assist in the process to hire, train and develop, schedule, and evaluate hourly team members in his/her store. Ensure that our restaurants have safe, professional, and engaging atmosphere. Are the go-to resource for all hourly team members; they go out of their way to address the individual needs and concerns of our team members every day! Provide clear benchmarks and expectations to assistant managers and hourly team members so that each shift runs smoothly. Oversee and ensure all assistant managers and hourly team members' performance is meeting company expectations through constant follow-up and communication. Respond to immediate store needs Ensure every guest receives exceptional service and a memorable experience. Execute all operations policies, procedures, and programs within the store (and ensure they are followed by others to keep Sonny's a great place to work!) Report information to Area Director through plans of action, AOR's, goals, etc. Performs other duties as assigned. Must have the flexibility to work a 50-hour workweek, with the understanding that during peak seasons or business needs, additional hours may be required. Required Skills and Experience Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant employees. At least two years restaurant management experience Excellent interpersonal skills. Strong time management skills. Solid reading, writing, and mathematical skills Proficient in using computers to include use of the Microsoft Office programs. Physical Demands and Work Environment (so you know what you are getting into) Managers regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 35 pounds, and occasionally lift and/or move up to 75 pounds Compensation details: 0 Yearly Salary PIa8619c5-

Start your path to Cafe Rio Stardom today! Cafe Rio Mexican Grill is serving up fresh opportunities! We are looking for high energy assistant managers. Do you have a passion for cooking up great food? Do you want to work with a company that is dedicated to the people who make it? Then come join our team and see what it's like to run a real fresh, made from scratch, restaurant concept. Show us your culinary chops and restaurant management skills, and we'll show you a career paved in tomatillo gold! Your very tasty journey is waiting amigo, come grow with us .we dare you! Wondering what's in it for you? How about: 10 weeks of initial hands on training to set you up for a successful career at Cafe Rio Learning how to run a multimillion-dollar restaurant Competitive pay Monthly bonuses Paid time off Free meals Health care and retirement benefits This is an opportunity you don't want to pass up! Cooking from scratch is both an art and a science, and at Cafe Rio, we take it to the next level. We instill our passion and promise in everything we do, you'll learn from our food masters at the restaurant. You'll learn the ins and outs of running a restaurant, you'll become a food fanatic, taking pride in the layering of flavors to create the ultimate masterpiece for our customers. We'll teach you how to lead, develop and mentor those around you. This is just the tip of the tortilla chip! This isn't just a job amigo, this is a career. Requirements At least 18 years of age Proof of valid driver's license Able to lift and carry at least 50 lbs. and stand for 8 plus hrs. 2 or more years of management experience, preferably in the restaurant industry managing a team of 15 or more employees at a time, interacting frequently with customers, and coaching employees to assume increasingly challenging roles Available to work flexible hours including early mornings, evenings, weekends and/or holidays, as well as work weeks that may at times exceed 40 hours Demonstrates strong interpersonal communication skills; able to easily interact with diverse employees, bilingual (English/Spanish) a plus

Job Description Job Description As the team at Zaxby's expands, we're saving a seat for you! To our guests, Zaxby's is more than just a place to eat - it's a place to have fun, spend time with friends, and enjoy great food. To our team members, Zaxby's is an indescribably great place to work! Assistant Managers are responsible for ensuring that the restaurant delivers great experiences to guests while maintaining operational standards. You will manage the daily operations of the restaurant ensuring that the team properly follows all processes, policies, and procedures. Why work at Zax? FREE Meals On Shift Paid Time Off Paid Training Opportunities to Advance Duties and Responsibilities Complete all training requirements including: Zaxby's Assistant Manager Development Plan Food Safety Certification and Manager Certification Any additional training required by Zax LLC Enhance guest experiences by ensuring that team members satisfy and exceed guest expectations Ensure team members receive proper training including ongoing coaching and development Create an effective work schedule following company standards and local laws Plan and delegate shift assignments including communicating expectations and adjusting as needed Supervise, provide leadership, and coach team members to perform at their highest level of ability and strive to achieve quarterly goals Ensure service, product quality, and cleanliness standards are consistently upheld Communicate performance concerns to your General Manager Assist with performance reviews and mentor and develop team members Create and maintain a positive culture and healthy team morale through recognition and leading by example Handle and report guest and team member complaints/concerns/injuries timely and in a friendly and respectful manner Ensure processes, policies, and procedures are properly followed throughout daily operations Maintain operational standards and ensure compliance with all Zaxby's Franchising LLC and Zax LLC guidelines, policies, and procedures Maintain compliance with federal, state, and local laws and guidelines Utilize management tools and keep neat, accurate, and current records Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description Ensure the team works safely and follows all safety guidelines and procedures Immediately report all human resources and risk management concerns to your General Manager Escalate other concerns to your supervisor when appropriate All other duties necessary to ensure restaurant operations function properly Job Qualifications The following requirements must be met in order to qualify for this position. Must be 18 years of age or older Must have a valid driver's license, vehicle insurance, and reliable transportation Open availability and ability to work a minimum of 5 days and 32 to 48 hours per week Ability to work a flexible schedule including days, nights, weekends, and holidays Successful completion of background check Must possess leadership qualities, organizational skills, and ability to interact cooperatively with others 1-3 years management experience required Restaurant management experience preferred Capability Requirements The following capabilities are required to perform the essential functions of this position. Reasonable accommodations that do not create an undue hardship on the company will be considered. Sit, stand, and walk continuously Occasionally stoop, bend, crouch, or climb, including the use of ladders Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead Continuous use of hands and wrists for grasping and fine manipulation Communicate proficiently through speech, reading, and writing Maintain effective audio-visual discrimination and perception to observe and respond to the environment Work in an environment that features hot and cold temperature variations and exposure to food allergens Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment

Start your path to Cafe Rio Stardom today! Cafe Rio Mexican Grill is serving up fresh opportunities! We are looking for high energy assistant managers. Do you have a passion for cooking up great food? Do you want to be apart of a team that's creating opportunities and changing the lives of everyone we serve? Then come join our team and see what it's like to run a real fresh, made from scratch, restaurant concept. Show us your culinary chops and restaurant management skills, and we'll show you a career paved in tomatillo gold! Your very tasty journey is waiting amigo, come grow with us .we dare you! Wondering what's in it for you? How about: 8 weeks of initial hands on training to set you up for a successful career at Cafe Rio Learning how to run a multimillion-dollar restaurant Competitive pay Monthly bonuses Paid time off Free meals Health care and retirement benefits This is an opportunity you don't want to pass up! Cooking from scratch is both an art and a science, and at Cafe Rio, we take it to the next level. We instill our passion and promise in everything we do, you'll learn from our food masters at the restaurant. You'll learn the ins and outs of running a restaurant, you'll become a food fanatic, taking pride in the layering of flavors to create the ultimate masterpiece for our customers. We'll teach you how to lead, develop and mentor those around you. This is just the tip of the tortilla chip! This isn't just a job amigo, this is a career. If you love the fast pace, adrenaline rush of a high energy environment, and the desire to move your career forward, then come see what we have to offer. Visit us at Requirements At least 18 years of age Proof of valid driver's license Able to lift and carry at least 50 lbs. and stand for 8 plus hrs. 2 or more years of management experience, preferably in the restaurant industry managing a team of 15 or more employees at a time, interacting frequently with customers, and coaching employees to assume increasingly challenging roles Available to work flexible hours including early mornings, evenings, weekends and/or holidays, as well as work weeks that may at times exceed 40 hours Demonstrates strong interpersonal communication skills; able to easily interact with diverse employees, bilingual (English/Spanish) a plus

Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 306 Highway 36, West Long Branch, New Jersey 07764 IF Applicable Pay Transparency Range: $17.50 - $19.00

Live MAS! Grow your Career at TACO BELL! -TOP FRANCHISE- 3 Years Running - Entrepreneur -100 Most Influential Companies Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants - Growing Annually Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You-ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members- skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. Location: 1073 Route 34 South, Aberdeen, New Jersey 07747 IF Applicable Pay Transparency Range: $17.50 - $19.00

ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN

Are you looking for a great place to work and build a long-lasting management career? You've found the right place! At ACGBBQ, LLC., a licensed franchisee of Sonny's BBQ, we believe our people-especially our managers-are the key to our success! Managers receive the following benefits: Monthly Bonuses Paid Time Off Health Insurance Dental Insurance Vision Insurance 401K - W/ 4% Matching Manager Meals Vacation Benefit - We'll give you $2,500 a year to take your dream vacation! (Must be in management for one year.) What are you waiting for? Apply now! Essential Duties Our managers are tasked with running the Operations to ensure that our guests get that one of a kind experience that they have come to know and expect at each and every Sonny's location. More specifically managers: Assist in the process to hire, train and develop, schedule, and evaluate hourly team members in his/her store. Ensure that our restaurants have safe, professional, and engaging atmosphere. Are the go-to resource for all hourly team members; they go out of their way to address the individual needs and concerns of our team members every day! Provide clear benchmarks and expectations to assistant managers and hourly team members so that each shift runs smoothly. Oversee and ensure all assistant managers and hourly team members' performance is meeting company expectations through constant follow-up and communication. Respond to immediate store needs Ensure every guest receives exceptional service and a memorable experience. Execute all operations policies, procedures, and programs within the store (and ensure they are followed by others to keep Sonny's a great place to work!) Report information to Area Director through plans of action, AOR's, goals, etc. Performs other duties as assigned. Must have the flexibility to work a 50-hour workweek, with the understanding that during peak seasons or business needs, additional hours may be required. Required Skills and Experience Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant employees. At least two years restaurant management experience Excellent interpersonal skills. Strong time management skills. Solid reading, writing, and mathematical skills Proficient in using computers to include use of the Microsoft Office programs. Physical Demands and Work Environment (so you know what you are getting into) Managers regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 35 pounds, and occasionally lift and/or move up to 75 pounds Compensation details: 0 Yearly Salary PI8ef516cbf3f5-6331

Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: Hires and trains restaurant staff. Assist in organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency. Support the development and execution of menu items according to recipes and restaurant standards. Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures. Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance. Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets. Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly. Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal. Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area. Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment. Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs. Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively. Performs other related duties as assigned. Required Skills/Abilities: Must be eighteen years old. Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures. Ability to follow sanitation protocols, including proper handwashing and appropriate glove use Strong knowledge of kitchen operations, food preparation techniques, and industry best practices. Excellent understanding of food safety and sanitation standards, with a commitment to upholding them. Ability to multitask and thrive in a fast-paced, high-pressure environment. Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff. Strong organizational and time management skills to ensure smooth kitchen operations. Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management. Must be able to work flexible hours, including evening, weekends, and holidays. Must have a valid Food Handlers Certification System Used: Aloha (point of Sales) Hot Schedule (Employee scheduling) Paylocity (HR, Payroll, and Employer Information) Restaurant 365 (inventory Management & Reporting) Plate IQ (invoicing & Payments) Education and Experience: Previous experience in a culinary leadership role, such as Jr Sous Chef, Kitchen Supervisor, or Assistant Kitchen Manager, preferably in a high-volume restaurant environment. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Quarterly Bonus Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan Compensation details: 0 Yearly Salary PI20d0074da5-

Description: Brasa Rotisserie is looking for someone to join our team as an Assistant General Manager! Brasa Rotisserie is a nationally recognized casual restaurant owned by James Beard award winning chef Alex Roberts. We serve nourishing food inspired by traditional ingredients and flavors of the Southern U.S., Caribbean, and Mexico. Our unique style of food and hospitality make us one of the most popular restaurants in Minneapolis and St. Paul. The primary responsibilities of the manager is to show stellar hospitality by providing exceptional food and drink knowledge and consistency, scheduling, supporting and guiding staff throughout the course of a shift, and opening and closing the restaurant. We are seeking a manager candidate who recognizes the value of welcoming, inclusive hospitality, working collaboratively with others, and enjoys a fun, fast paced environment. The Assistant General Manager position is 5 shifts per week, averaging 45 hours a week. Open availability evenings and weekends required. Previous restaurant experience and supervisory skills are essential. $55,000 to $60,000 per year depending on experience. Benefits: Medical, dental and vision benefits after 90 days 401k with 4% company match Paid time off Profit sharing A supportive work environment Various food/drink discounts Opportunities for personal and professional growth Brasa Rotisserie is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin. Requirements: Job Expectations: Experience writing schedules General knowledge of cost controls A self-starter interested in collaboration and teamwork Strong communication skills with an ability to greet challenges A pleasant, outgoing individual with creative ideas, and a belief in community A positive attitude that inspires others Someone who is flexible and resilient A passion for hospitality Interest in great food Valid driver's license Able to lift 50lbs unassisted Compensation details: 0 Yearly Salary PI800dae4169a5-9434