<h3>Job Description</h3>
Job DescriptionSalary: Salary DOE 
Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! 
 
Sous Chefresponsibilities include:
<ul>
<li>Planning and directing food preparation and culinary activities</li>
<li>Modifying menus or create new ones that meet quality standards</li>
<li>Estimating food requirements and food/labor costs</li>
</ul>
 
Job brief
We are looking for a creative and proficient in all aspects of food preparation, Sous Chef.
Responsibilities
<ul>
<li>Help plan and direct food preparation and culinary activities</li>
<li>Modify menus or create new ones that meet quality standards</li>
<li>Estimate food requirements and food/labor costs</li>
<li>Supervise kitchen staffs activities</li>
<li>Arrange for equipment purchases and repairs</li>
<li>Recruit and manage kitchen staff</li>
<li>Rectify arising problems or complaints</li>
<li>Give prepared plates the final touch</li>
<li>Perform administrative duties</li>
<li>Comply with nutrition and sanitation regulations and safety standards</li>
<li>Keep time and payroll records</li>
<li>Maintain a positive and professional approach with coworkers and customers</li>
</ul>
Requirements and skills
<ul>
<li>Proven working experience as a Sous Chef</li>
<li>Excellent record of kitchen management</li>
<li>Ability to spot and resolve problems efficiently</li>
<li>Capable of delegating multiple tasks</li>
<li>Communication and leadership skills</li>
<li>Keep up with cooking trends and best practices</li>
<li>Working knowledge of various computer software programs (MS Office,restaurant managementsoftware, POS)</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job DescriptionSalary: $20-$30 
Restaurant Supervisor 
$20.00 to $30.00 per hour-Full-time
Shift and Schedule
8 hour shift
Weekends and Evenings 
10 hour shift as needed
Night shift
Evening shift
Day shift
Monday to Friday
Holidays
 
Benefits offered
<ul>
<li> Dental insurance</li>
</ul>
<ul>
<li>Vision insurance</li>
<li>Life insurance</li>
<li>Employee discount</li>
<li>Health insurance</li>
<li>Vacation</li>
</ul>
Full job description
Deepest Cut Hospitality is growing! We are looking for Restaurant Supervisors to lead all aspects of our dining operations. The role's responsibilities include maintaining the restaurants revenue, profitability, and quality goals while creating and supporting a strong culture and excellent work environment for our team. Our leaders are charged with ensuring efficient restaurant, bar and event operations, as well as maintaining high production, productivity, quality, and customer-service standards. Our leaders oversee the dining room, check-in with guests, balance seating capacity, will oversee and provide positive reinforcement and constructive feedback to our team.
They work with the kitchen to ensure food quality, health and safety standards, ticket times, and presentation are all met in accordance with the highest standards. Our leaders are required to work well with our teams, upholding our values or consistency and accountability - clearly communicating expectations and setting our teams up for success. Ultimately, our Supervisors ensure our restaurant runs smoothly and safely, and guests have a pleasant experience.
Prior restaurant management experience is critical to this role and references will be required to verify the candidate's experience as well as management/leadership style.
Restaurant Leader Responsibilities (including but not limited to)
<ul>
<li>Coordinate daily Front of the House restaurant and bar operations.</li>
<li>Execute all schedule events, this includes setting up banquets, luncheons, corporate events, and special events using triple seat platform </li>
<li>Manage host and hostess table management platform on OpenTable</li>
<li>Adhere to all health and safety standards as set by the Company as well as government agencies</li>
<li>Control the day-to-day operations of the venue within the policies and guidelines set forth by the company.</li>
<li>Respond to guest service needs to provide the highest standards of service.</li>
<li>Possess extensive food and beverage (F&amp;B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and staff</li>
<li>Maintain a professional company image, including restaurant and bar cleanliness, proper uniforms and appearance standards.</li>
<li>Ensure the daily deposits have been deposited, safe counts conducted, and venue's cash is secured at all times.</li>
<li>Maintain cost of goods sold, nightly comps, nightly recap reports, and safe audits by overseeing inventory counts and tip reports nightly</li>
<li>Supervise and motivate; take disciplinary action team members when necessary.</li>
<li>Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.</li>
<li>Ensure a safe working and guest environment to reduce the risk of injury and accidents.</li>
<li>Represent the venue in a professional manner to the community-at-large, including local businesses, civic organizations, and media.</li>
<li>Control Profit &amp; Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports and taking appropriate actions to include maintaining ap propriate stock of liquor, beer and other bar or restaurant products.</li>
<li>Appraise staff performance and provide feedback to improve productivity.</li>
<li>Manage the brands good image and suggest ways to improve it.</li>
<li>Handle the pressures and problems that all come in a multi-functioning venue.</li>
<li>Always maintain a professional atmosphere.</li>
</ul>
Front of House Supervisor / Manager Qualifications
<ul>
<li>At least 3 years' experience in restaurant management for supervisor</li>
<li>High School Diploma or GED required; relevant college coursework or formal training preferred</li>
<li>Must be at least 21 years of age</li>
<li>Must speak fluent English, bilingual (English/Spanish) a strong plus</li>
<li>Knowledge of computer systems (MS Office, Google Drive, Yelp Business)</li>
<li>Knowledge of POS systems, Toast preferred</li>
<li>Knowledge of reservation systems OpenTable preferred</li>
<li>Must be flexible and adaptable to change</li>
<li>Strong leadership skills, written and verbal communication skills, and listening skills</li>
<li>Strong adherence to accountability, personal responsibility, and the value of positive leadership</li>
<li>Proven ability to lead a team and communicate efficiently, both verbally and in writing</li>
<li>Exceptional time management and organizational skills</li>
<li>Must be internally motivated, detail-oriented, and have a passion for teaching others</li>
<li>Ability to work a flexible work schedule to include evenings, weekends, and holidays</li>
</ul>
Upon hire, chosen candidate will need to submit a copy of or obtain a valid Manager Food Handlers Card, and a valid Responsible Alcohol Server (RBS) certification.
Applicants must demonstrate legal authorization to work in the United States without restrictions.
Deepest Cut Hospitality and its venues are Equal Opportunity Employers and makes employment decisions on the basis of merit.
<ul>
<li>Weekends as needed</li>
</ul>
Experience:
<ul>
<li>Restaurant Management: 2 years (Required)</li>
</ul>
Work Location: In person

Food and Beverage Supervisor

<h3>Job Description</h3>
Job DescriptionSalary: $16-$19 plus tips 
Engin Onural's Sandfish Sushi &amp; Whiskey has complemented his award-winning sushi with a judiciously stocked whiskey bar, Chef Engin introduces new levels of taste to the table. We are driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!!
 
We are looking for a professional and friendly Food Expeditor to join our team! Your main goal in this position should be to ensure the highest level of clients' satisfaction and provide an outstanding customer experience
 
Job Summary:
 
The Expeditorhas the primary objective of driving the vision for company and customer standards. Accountable for shaping and delivering the businesss production in order to drive the overall performance of the department. Balances company and customer demands with delivery and execution. Ensures that our products and services meet all necessary requirements before they reach the consumer. Oversees cost effectiveness, productivity, and the provision of company and customer demands that nurture continuous improvement. Responsible for implementing quality assurance principles and practices throughout the company.
 
Duties/Responsibilities:
 
<ul>
<li>A team player with a positive attitude.</li>
<li>Quick and flexible learner.</li>
<li>Attention to detail.</li>
<li>Communication and collaboration skills.</li>
<li>Food handlers certification.</li>
<li>Working with hot foods and beverages.</li>
<li>Welcome and connect with every guest, provide friendly and personable service.</li>
<li>Follow health, safety, and sanitation guidelines.</li>
<li>Maintain cleanliness of the restaurant and restrooms.</li>
<li>Learn and maintain knowledge of all our menus &amp; products and demonstrate knowledge of dietary/allergy information and proper food handling.</li>
<li>Accommodate requests from seated guests.</li>
<li>Promptly clean tabletops, seating, and floors after each guest- Deliver food/drinks to seated guests.</li>
<li>Ensure food and beverage quality and order accuracy prior to serving.</li>
<li>Handle varying levels of business volume with composure &amp; a positive attitude.</li>
<li>Perform all opening and closing duties assigned by managers.</li>
<li>Manage direct reports.</li>
<li>Organize and review weekly progress.</li>
<li>Flexibility and willingness to adapt to changes.</li>
<li>Driven and self-motivated.</li>
<li>Maintain customer privacy, behave with open-mindedness and cultural sensitivity.</li>
<li>Contributes to long- and short-form integration proposals and topline concepts.</li>
<li>Oversee operational software and operations.</li>
<li>Support the team on all integrations and proposals.</li>
<li>Planning, designing, and executing projects.</li>
<li>Strong attention to detail and problem-solving ability.</li>
<li>Implement quality assurance standards and provide accurate feedback.</li>
<li>Ensure performance, reliability, functionality, and compatibility is up to company standards.</li>
<li>Patience and the ability to maintain a professional demeanor.</li>
<li>Performs other related duties as assigned.</li>
</ul>

Food Expeditor / Server Assistant

<h3>Job Description</h3>
Job Description
 Summary The Shift Leader is responsible and accountable for all restaurant activities while on duty. The Shift Leader will work with the restaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Duties The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately. In addition, they: 
<ul>
<li>Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities</li>
<li>Communicate to their immediate supervisor when additional training guidance and practice is needed</li>
<li>Effectively and consistently does required Ops Walks and Q&amp;A checks to correct areas of opportunity</li>
<li>Organize shift schedules for Team Members and monitor attendance, tardiness and time off</li>
<li>Assign duties to specific employees based on role and skills</li>
<li>Understand how each job responsibility impacts guests, employees, and overall restaurant operations</li>
<li>Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including</li>
<li>answering questions</li>
<li>Ensure Team Members work together with their co-workers to prepare items on the Dave’s Hot Chicken menu while</li>
<li>following cooking instructions, safety procedures, and sanitary requirements</li>
<li>Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.</li>
<li>Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors,</li>
<li>washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms</li>
<li>Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy</li>
<li>Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy</li>
<li>Are performance-oriented and performance driven; understand performance expectations and are aware of performance</li>
<li>results</li>
<li>Provide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale</li>
<li>Communicate Team Member work performance to the restaurant management team and appropriately address</li>
<li>performance issues</li>
<li>Train new and current team members on tasks</li>
<li>Balance cash drawers and prepare cash deposits as assigned by the restaurant management team</li>
<li>Abide and enforce to the rules and direction given by the restaurant management team</li>
</ul>
 Job Expectations The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift. In addition, they: 
<ul>
<li>Effectively plan, organize, and implement all daily operational routines and activities</li>
<li>Complete all required administrative duties and daily paperwork including required checklists</li>
<li>Supervise and perform closing and/or opening activities as directed by the restaurant management team</li>
<li>Establish an environment of trust to ensure honest, open, and direct communication</li>
<li>Role model and set a positive example for the entire team in all aspects of business and personnel practices</li>
<li>Ensure that they and all Team Members abide by company policies and directives</li>
<li>Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize</li>
<li>restaurant costs; properly uses all products, supplies, and equipment facilities</li>
<li>Support the goals, decisions, and directives of the restaurant management team and is not insubordinate</li>
<li>Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently</li>
<li>Communicate effectively with team members and management to resolve any interpersonal issues as needed</li>
</ul>
 Requirements 
<ul>
<li>Current student or high school diploma/GED preferred</li>
<li>Must be at least 18 years old and fluent in English</li>
<li>Certified in all stations following the DHC Training Program</li>
<li>Flexibility to work nights, weekends, and holidays</li>
<li>Ability to stand for long periods of time and work in a fast-paced environment</li>
<li>Positive attitude while conducting any and all duties</li>
<li>Commitment to guest satisfaction</li>
<li>Effective communicator with co-workers and the restaurant management team</li>
</ul>
 Transportation &amp; accessibility 
<ul>
<li>Must have reliable transportation to work, a driver’s license and proof of insurance</li>
<li>Must have telephone or other reliable method of communicating with supervisor and co-workers</li>
</ul>
Hours 
<ul>
<li>Must be able and willing to work flexible hours including opening and closing shifts</li>
<li>This includes working weekends/nights and holidays whenever necessary</li>
</ul>
 Skills &amp; Abilities 
<ul>
<li>Ability to delegate tasks</li>
<li>Excellent time management, organizational and planning skills</li>
<li>Strong people/guest service skills</li>
<li>Ability to look at the restaurant operations from a guest’s point of view</li>
<li>Ability to take initiative and solve problems</li>
<li>Able to stand for long periods of time</li>
<li>Able to bend and stoop</li>
<li>Able to work around heat</li>
<li>Able to work around others in close quarters</li>
<li>Able to lift 50-75 lbs. comfortably</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Shift Leader

<h3>Job Description</h3>
Job Description
Job Title: LineServer
Summary: Serves food and maintains cleanliness in an efficient, professional manner according to restaurant standards by performing the following duties.
Duties and Responsibilities: Include but not limited to the following. Other duties may also be assigned.
<ol>
<li>Has valid food handlers’ card.</li>
</ol>
<ol>
<li>Cleans and organizes assigned stations in dining room and service line prior to, during and after meal times.</li>
</ol>
<ol>
<li>Applies knowledge of full menu being offered and available times.</li>
</ol>
<ol>
<li>Serves customers in a professional manner as per guidelines.</li>
</ol>
<ol>
<li>Maintains service areas such as dining room, and service line during entire shift.</li>
</ol>
<ol>
<li>Cross-serves and/or assists team members on an as-needed basis.</li>
</ol>
<ol>
<li>Communicates health and/or safety concerns/violations immediately to management.</li>
</ol>
<ol>
<li>Re-stocks items as needed and alerts kitchen staff and manager of stock shortages.</li>
</ol>
<ol>
<li>Takes out trash as needed, double bags trash cans.</li>
</ol>
<ol>
<li>Keep tables wiped and clean.</li>
</ol>
<ol>
<li>Flips chairs at the closing of the day.</li>
</ol>
<ol>
<li>Completes all tasks assigned by Chef, Managers, Sous Chefs and Supervisors.</li>
</ol>
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Language Ability:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Math Ability:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability: 
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually loud.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must frequently lift and/or move up to 40 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell.
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

Buffet Attendant (Line Server)

<h3>Job Description</h3>
As an Artisan Club Food &amp; Beverage Guest Experience Manager, you will be part of the Cotino™, A Storyliving by Disney™ community team. This team is focused on delivering exceptional Disney experiences for our private club members and guests.&nbsp;Our Food &amp; Beverage Managers are committed to ensuring that our Cast Members feel safe, welcomed, and supported to deliver incredible and uncompromising Guest experiences.&nbsp;You will lead and support employees while equipping them with the knowledge and resources needed to perform their functions in a variety of service styles. You will oversee and orchestrate all aspects of the day-to-day operation, leading hourly employees and managing ongoing logistics, all while making informed decisions that will lead to personalized experiences for our members, taking into account the overarching goals of the business including service excellence and financial targets.&nbsp; These responsibilities span all aspects of Food &amp; Beverage including a full-service restaurant, beach bar, beach service, and other areas of catering.
This role will be onsite at Cotino™, A Storyliving by Disney™ community in Rancho Mirage, California and will report to the Artisan Club Operations Director.
Responsibilities:
<ul>
<li>Demonstrate a passion for food &amp; beverage service with an ability to exude genuine hospitality for a dynamic Guest audience that consists predominantly of individuals with a high level of repeat visitation</li>
<li>Provide daily leadership to Cast Members by reward and recognition, coaching, counseling, discipline and training and development</li>
<li>Mentor and develop team through development plans for future management</li>
<li>Observe working conditions to ensure adherence to Guest service standards, compliance standards and food safety/sanitation guidelines, seeking out opportunities for improvement</li>
<li>Lead by example to provide a positive work environment for the overall Food &amp; Beverage team</li>
<li>Work with partners to adapt and evolve operations to ensure efficient and seamless Guest and Cast experiences</li>
<li>Ensure Cast are current and compliant with all required training and certifications</li>
<li>Continue to look for ways to enhance the profitability of operations</li>
<li>Complete daily administrative paperwork and prepares operational reports as requested</li>
<li>Utilize systems and tools to achieve financial targets (Labor, Food Cost, Revenue)</li>
<li>Maintain appropriate staffing levels and schedules for a varied and diversified operation</li>
<li>Exhibit an understanding of the unique components that are inherent in a private club environment, managing the distinct relationships that are built as a result of ongoing repeat visitation, while setting appropriate expectations and levels of accountability amongst the team</li>
<li>Exhibit flexibility and knowledge of varied service styles, including event planning and execution</li>
<li>Support decisions to accomplish financial goals</li>
</ul>
Basic Qualifications:
<ul>
<li>Minimum of 2 years of leadership experience overseeing a food &amp; beverage operation with direct reports</li>
<li>Minimum of 2 years of relevant work experience in the hospitality business, preferably fine dining</li>
<li>Understand the impact of financial aspects of an operation (i.e. operating budget, revenue, labor, inventory systems, food cost)</li>
<li>Receptiveness to lead a team independently in an operation with multiple line of business components including Food &amp; Beverage, Recreation and Concierge-style Guest Service &nbsp;</li>
<li>Innate creativity to seek solutions, while also anticipating opportunities</li>
<li>Ease incorporating and promoting change</li>
<li>Dedicated desire to motivate and mentor employees, with the ability to navigate and lead amidst constant change</li>
<li>Commitment to diversity, encouraging an inclusive work environment that supports workforce diversity and diverse perspectives</li>
<li>Proven excellent verbal and written communication skills</li>
<li>Ability to listen effectively and communicate verbally and in written form</li>
<li>Possess excellent interpersonal and organizational skills</li>
<li>Proven strong Guest Service orientation</li>
<li>Basic understanding of food sanitation</li>
<li>Available to commit to work any day of the week during any shift including weekends, nights and holidays</li>
<li>Valid CA Driver's License in good standing</li>
</ul>
Preferred Qualifications:
<ul>
<li>Knowledge of wine and spirits, including proficiency in wine and food pairings, cocktail creation, and industry trends</li>
<li>Experience working in a luxury resort or private club environment</li>
<li>Multi-lingual</li>
</ul>
Required Education:
<ul>
<li>High school diploma or equivalent</li>
</ul>
Preferred Education:
<ul>
<li>Bachelor's degree in Club, Restaurant, Hospitality Management or equivalent field experience</li>
</ul>
Our Benefits:
Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at <a href="https://jobs.disneycareers.com/benefits" target="_blank">https://jobs.disneycareers.com/benefits</a>
#DXMedia
#LI-AH3
 The hiring range for this position in Rancho Mirage, CA is $64,300 to $86,200 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

Food & Beverage Guest Experience Manager (Cotino™)

<h3>Job Description</h3>
Job Description
As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things:
<ul>
<li>Providing an excellent Guest experience</li>
<li>Preparing and serving great food&nbsp;</li>
<li>Keeping restaurants clean and beautiful</li>
<li>Being a Team player</li>
</ul>
Key parts of your day to day will consist of:&nbsp;
<ul>
<li>Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish</li>
<li>Upholding food safety standards as you prepare and serve fresh food daily</li>
<li>Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our Guests</li>
</ul>
As a Subway® Team Member, you’ll have access to:&nbsp;
<ul>
<li>Brand partnership discounts</li>
<li>Scholarship Opportunities</li>
<li>Opportunity to earn University course credits</li>
<li>Hands on career experience in a restaurant business</li>
</ul>
 
PREREQUISITES
Education: Some high school or equivalent
Experience: No previous experience required&nbsp;
 
ESSENTIAL FUNCTIONS&nbsp;
Ability to understand and implement written and verbal instruction.&nbsp;
 
Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.&nbsp;
 
*You will receive training on your roles and responsibilities&nbsp;
&nbsp;Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Sandwich Artist ®

<h3>Job Description</h3>
Job Description
Our McDonald’s takes pride in our high quality Gold Standards, excellent genuine hospitality and serving guests our world-famous Hamburgers! We have a passion for people - not only our guests - we value our employees and understand how you make a difference in our restaurants! Working at a McDonald’s Restaurant is more than a job! We are an iconic, global brand that offers a fun recognition culture and training programs that help you grow with opportunities for advancement.
As a Store Manager at McDonald’s, you’ll enjoy:
<ul>
<li>Competitive Salary</li>
<li>Life, Health, Dental and Vision Insurance</li>
<li>Paid Vacation, Personal/Sick Leave Time</li>
<li>Flexible Schedule, Uniforms, Meals</li>
<li>Mileage Reimbursement</li>
<li>Tuition Reimbursement, High School Diploma and College degree programs</li>
<li>Advancement Opportunities</li>
</ul>
 Description As the Restaurant Store Manager, you are the #1 leader! Your leadership of one of the world's largest brands is a big responsibility but with your McDonald’s supporting you; you can reach higher than you ever imagined!
Restaurant Store Manager Responsibilities:
<ul>
<li>Ownership of your restaurant's success metrics and lead restaurant team to reach goals</li>
<li>Lead the guest experiences in your restaurant that includes friendly interactions, a clean restaurant and fresh properly executed food.</li>
<li>Grow and mentor your McDonald’s family through training, development and onboarding new team members</li>
<li>Lead communications of your team's goals, upcoming promotions, business updates, etc.</li>
<li>Inspire the overall positive and collaborative family environment</li>
<li>Partner with other Restaurant Store Managers and Area Supervisors to grow and move the business forward</li>
<li>Previous McDonald’s or Fast Food Store Management experience required</li>
<li>Lead by example with Gold Standards in customer service, food quality and cleanliness</li>
<li>Mentors and coaches team effectively through training and development resources</li>
<li>Builds a team through selecting and onboarding new hires</li>
<li>Takes absolute pride in everything you do</li>
<li>Goal-oriented leader that enjoys a fast-pace environment</li>
<li>Deep appreciation and commitment to customer service and our guest's experience</li>
<li>Available to work some weekends, holidays</li>
</ul>
You must be authorized to work in the US and have reliable, personal transportation

General Manager - McDonald's

<h3>Job Description</h3>
Job Description
We are currently in search of a Kitchen Manager to join our team. The successful candidate will be responsible for directly supervising and coordinating the activities of the workers involved in food preparation and service.
Responsibilities:
<ul>
<li>- Direct oversight of the daily operations of the food service staff</li>
<li>- Evaluation of the quality of products and services produced</li>
<li>- Adjustment of the daily schedule for shift personnel to ensure optimal efficiency</li>
<li>- Enforcement of health standards for both raw and finished products</li>
</ul>
Qualifications:
<ul>
<li>- Prior experience in a full-service restaurant</li>
<li>- Proficiency in standard food safety practices</li>
<li>- Demonstrated strong leadership qualities</li>
<li>- Ability to thrive in a fast-paced environment</li>
<li>- Exceptional written and verbal communication skills</li>
</ul>
Key responsibilities of a kitchen manager include:
<ul>
<li>
Operational Efficiency:
Managing daily kitchen operations, coordinating with other departments (like front-of-house), and resolving any issues that arise.&nbsp;
</li>
<li>
Menu Planning and Development:
In some cases, assisting the chef in developing new recipes and menu items.&nbsp;
</li>
<li>
PCA Creations, Photos, Build Sheets
</li>
<li>
Equipment Maintenance:
Ensuring kitchen equipment is properly maintained and repaired.&nbsp;
</li>
</ul>
<ul>
<li>
Staff Management:
Training, and supervising kitchen staff, and fostering a positive work environment.&nbsp;
</li>
<li>
Food Quality and Safety:
Ensuring food preparation and presentation meet established standards, enforcing food safety regulations, and maintaining a clean and organized kitchen.&nbsp;
</li>
</ul>
Skills and Qualifications:
<ul>
<li>Culinary Expertise:&nbsp;A strong understanding of food preparation techniques, menu planning, and ingredient sourcing.&nbsp;</li>
</ul>
<ul>
<li>Leadership and Communication Skills:&nbsp;The ability to motivate, manage, and communicate effectively with kitchen staff and other departments.&nbsp;</li>
</ul>
<ul>
<li>Organizational and Time Management Skills:&nbsp;Essential for managing inventory, schedules, and daily operations.&nbsp;</li>
</ul>
<ul>
<li>Problem-Solving Skills:&nbsp;The ability to identify and resolve issues quickly and efficiently.&nbsp;</li>
</ul>
<ul>
<li>Knowledge of Food Safety and Sanitation:&nbsp;A thorough understanding of food safety regulations and best practices.&nbsp;</li>
</ul>
<ul>
<li>Financial Acumen:&nbsp;The ability to manage kitchen expenses and contribute to budgeting.&nbsp;</li>
</ul>
In essence, a kitchen manager is the operational leader of the kitchen, responsible for ensuring that all aspects of food preparation, service, and safety are managed effectively and efficiently
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

(Experienced) Kitchen Manager

<h3>Job Description</h3>
Job DescriptionPrimary Accountability:&nbsp;The Shift Leader is responsible and accountable for all restaurant activities while on duty, in the absence of the General Manager and Manager. The Shift Leader works with the Restaurant Management Team to ensure all activities are consistent with and supportive of the restaurant’s business plan. The Shift Leader ensures all Crew Persons are performing their job responsibilities and meeting expectations in all areas of their job description. Essential Functions:&nbsp;The essential functions of the Shift Leader position are denoted below in the following key areas: TOTAL GUEST SATISFACTION&nbsp;Consistently provides a quality product and Guest service experience that delivers total Guest satisfaction.&nbsp; 
<ul>
<li>Takes necessary action to ensure all Guest receive “Six Dollar Service”; anticipates and exceeds the Guests needs; handles “special situations” and requests immediately in a positive manner that encourages Guest to return.&nbsp;</li>
<li>Effectively “paths” the restaurant to monitor all aspects of the restaurant’s operation to anticipate problems; takes initiative to correct problem areas immediately.&nbsp;</li>
<li>Consistently enforces and maintains all Carl’s Jr. QSC (Quality, Service and Cleanliness) standards.&nbsp;</li>
<li>Monitors and maintains proper staffing level and labor costs while ensuring high levels of QSC.&nbsp;</li>
<li>Observes employee attitudes; takes appropriate steps to create a friendly atmosphere for employees and Guests.&nbsp;</li>
<li>Suggests to Restaurant Management ways to improve Guest service. </li>
</ul>
TRAINING AND DEVELOPMENT&nbsp;Strives to improve the skills and performance of all Crew Persons. 
<ul>
<li>Effectively trains Crew Persons utilizing the existing training program.&nbsp;</li>
<li>Provides regular performance feedback to motivate and improve the performance of all Crew Persons.&nbsp;</li>
<li>Provides direction and supervision for Crew Persons to maintain high productivity and high crew morale.&nbsp;</li>
<li>Communicates employee work performance to the General Manager and appropriately addresses performance issues; maintains proper documentation of all disciplinary situations.&nbsp;</li>
<li>Makes an on-going effort to improve personal performance level. </li>
</ul>
SUPPORTS BUSINESS OBJECTIVES Supports efforts to maximize sales and profits and minimize controllable costs by effectively directing and supervising work shift activities. 
<ul>
<li>Makes sound business decisions quickly to ensure Guests receive service beyond their expectations.&nbsp;</li>
<li>Effectively plans, organizes and implements all daily operational routines and activities; completes all required administrative duties and daily paperwork.&nbsp;</li>
<li>Able to supervise and perform closing and/or opening duties, as directed by Restaurant Management.&nbsp;</li>
<li>Supports the goals, decisions and directives of Restaurant Management. </li>
</ul>
POLICIES &amp; STANDARDS Complies with all Carl’s Jr. policies and procedures regarding business and personnel practices. 
<ul>
<li>Complies with and models all company policies standards, procedures and guidelines; enforces all in a fair and consistent manner.&nbsp;</li>
<li>Holds employees and self accountable for the methods and processes used to achieve results.&nbsp;</li>
<li>Role models and sets a positive example for the entire team in all aspects of business and personnel practices. </li>
</ul>
CARL’S JR. SHARED VALUES&nbsp;Models and encourages Carl’s Jr. shared values.&nbsp; 
<ul>
<li>Is completely focused on and driven by the Guest.&nbsp;</li>
<li>Is of high personal integrity and treats all employees with honesty, respect and dignity.&nbsp;</li>
<li>Establishes an environment of trust to ensure honest, open and direct communication; and provides a communication process that works up, down and across the organization.&nbsp;</li>
<li>Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance. </li>
</ul>
Requirements:&nbsp; EDUCATION&nbsp;High school diploma or equivalent. Good verbal and written communication skills; is capable of communicating effectively with General Manager, customers and co-workers; bi-lingual skills a plus. EXPERIENCE&nbsp;Must have successfully completed the entire Crew Person Training Program requirements. Must be a minimum of 18 years of age. TRANSPORTATION &amp; INSURANCE&nbsp;Must have reliable personal transportation, a valid driver’s license and proof of insurance.&nbsp; ACCESSIBILITY&nbsp;&nbsp;Must have a telephone or other reliable method of communicating with the restaurant. Maintains an open door policy.&nbsp; HOURS&nbsp;Must be able and willing to work flexible hours including opening and closing shifts. Skills &amp; Abilities:&nbsp;Demonstrates and/or possesses the following:&nbsp; 
<ul>
<li>Basic knowledge of computers.</li>
<li>Organizational, planning and time management skills.&nbsp;</li>
<li>Team building skills.</li>
<li>Problem solving skills.&nbsp;</li>
<li>Ability to troubleshoot cash handling problems; good mathematics skills.&nbsp;</li>
<li>Excellence in performing the duties of all work stations and in completing assigned tasks and duties.&nbsp;</li>
<li>Ability to look at the restaurant operations (from a customer’s viewpoint).&nbsp;</li>
<li>Ability to take initiative. </li>
</ul>
Physical Abilities:&nbsp;Must be able to:&nbsp; 
<ul>
<li>Stand for long periods of time.&nbsp;</li>
<li>Bend and stoop.&nbsp;</li>
<li>Work around heat.&nbsp;</li>
<li>Work around others in close quarters.&nbsp;</li>
<li>Move throughout the restaurant and visually observe restaurant operations and employee work performance.&nbsp;</li>
<li>Lift 50 – 75 pounds.&nbsp;</li>
<li>Work with various cleaning products. </li>
</ul>
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