Kitchen Manager Jobs in Milwaukee, WI

Mayville State University is seeking applications for a temporary cook for MSU Dining Services. Responsibilities include; perform all necessary duties to prepare and serve food to customers; execute all necessary tasks to assure a high degree of cleanliness, quality and sanitation in food productions and food service areas; maintain all equipment used at workstations; assist with menu planning; flexibility to assist with baking and salad prep, as needed.

Cream City Concepts is looking for dynamic and passionate Head Chef. We are a high-volume bar & grill concept in Downtown Milwaukee area focusing on fun, creative and approachable foods. We make the foods people love to eat! We are just minutes away from the Fiserv Forum, this is an exciting position in a high-profile Milwaukee Neighborhood. The ideal candidate for this role should demonstrate exceptional kitchen management and leadership skills. The candidate should also have superb interpersonal skills, excellent time-management, and be looking to build a true kitchen team. Head Chef Responsibilities: Lead and coach the team in a constructive manner on a daily basis Day to day kitchen management including recruiting, training, and scheduling of kitchen staff Menu design, costing, tasting, and implementation for daily service, events and private parties Maintain a positive and professional approach with coworkers and customers Responsible for the ordering, stocking and inventory of all fresh and frozen food items Able to lead the line during rushes including cooking meals according to set standards and recipes Oversee kitchen operations, SOPs, and building systems/processes to ensure uniformity General Cooking Responsibilities Set up and stock stations with all necessary supplies Prepare food for service with an eye for detail and plating Clean up station and take care of leftover food Stock inventory appropriately Comply with nutrition and sanitation regulations and safety standards Keeping the kitchen, walk in coolers both organized and clean QUALIFICATIONS Minimum 2-3 years as a Lead Line Cook, Sous Chef or Head Chef or 5+ year cooking experience Possess or able to attain appropriate Wisconsin Food/Sanitation certifications Analytical skills and aptitude to learn and implement management food costing tools/software Basic computer and written/verbal communication skills Be able to lift at least 45 pounds Job Type: Full-time Pay: $65,000.00 - $75,000.00 with monthly bonuses Benefits: Company provided cellphone Free parking downtown Paid vacation Health Reimbursement Account (HRA) 401K Match Company meals Company paid certifications' Job Type: Full-time Salary: $65,000.00 - $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Employee discount Food provided Health insurance Paid time off Vision insurance Physical setting: Bar Casual dining restaurant Supplemental pay types: Bonus pay License/Certification: Driver's License (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: One location Milwaukee, WI 53203: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Compensation: $65,000.00 per year "Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces." ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ ***********************************

Cream City Concepts is looking for dynamic and passionate Head Chef. We are a high-volume bar & grill concept in Downtown Milwaukee area focusing on fun, creative and approachable foods. We make the foods people love to eat! We are just minutes away from the Fiserv Forum, this is an exciting position in a high-profile Milwaukee Neighborhood. The ideal candidate for this role should demonstrate exceptional kitchen management and leadership skills. The candidate should also have superb interpersonal skills, excellent time-management, and be looking to build a true kitchen team. Head Chef Responsibilities: Lead and coach the team in a constructive manner on a daily basis Day to day kitchen management including recruiting, training, and scheduling of kitchen staff Menu design, costing, tasting, and implementation for daily service, events and private parties Maintain a positive and professional approach with coworkers and customers Responsible for the ordering, stocking and inventory of all fresh and frozen food items Able to lead the line during rushes including cooking meals according to set standards and recipes Oversee kitchen operations, SOPs, and building systems/processes to ensure uniformity General Cooking Responsibilities Set up and stock stations with all necessary supplies Prepare food for service with an eye for detail and plating Clean up station and take care of leftover food Stock inventory appropriately Comply with nutrition and sanitation regulations and safety standards Keeping the kitchen, walk in coolers both organized and clean QUALIFICATIONS Minimum 2-3 years as a Lead Line Cook, Sous Chef or Head Chef or 5+ year cooking experience Possess or able to attain appropriate Wisconsin Food/Sanitation certifications Analytical skills and aptitude to learn and implement management food costing tools/software Basic computer and written/verbal communication skills Be able to lift at least 45 pounds Job Type: Full-time Pay: $65,000.00 - $75,000.00 with monthly bonuses Benefits: Company provided cellphone Free parking downtown Paid vacation Health Reimbursement Account (HRA) 401K Match Company meals Company paid certifications' Job Type: Full-time Salary: $65,000.00 - $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Employee discount Food provided Health insurance Paid time off Vision insurance Physical setting: Bar Casual dining restaurant Supplemental pay types: Bonus pay License/Certification: Driver's License (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: One location Milwaukee, WI 53203: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Compensation: $65,000.00 per year Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

Cream City Concepts is looking for dynamic and passionate Head Chef. We are a high-volume bar & grill concept in Downtown Milwaukee area focusing on fun, creative and approachable foods. We make the foods people love to eat! We are just minutes away from the Fiserv Forum, this is an exciting position in a high-profile Milwaukee Neighborhood. The ideal candidate for this role should demonstrate exceptional kitchen management and leadership skills. The candidate should also have superb interpersonal skills, excellent time-management, and be looking to build a true kitchen team. Head Chef Responsibilities: Lead and coach the team in a constructive manner on a daily basis Day to day kitchen management including recruiting, training, and scheduling of kitchen staff Menu design, costing, tasting, and implementation for daily service, events and private parties Maintain a positive and professional approach with coworkers and customers Responsible for the ordering, stocking and inventory of all fresh and frozen food items Able to lead the line during rushes including cooking meals according to set standards and recipes Oversee kitchen operations, SOPs, and building systems/processes to ensure uniformity General Cooking Responsibilities Set up and stock stations with all necessary supplies Prepare food for service with an eye for detail and plating Clean up station and take care of leftover food Stock inventory appropriately Comply with nutrition and sanitation regulations and safety standards Keeping the kitchen, walk in coolers both organized and clean QUALIFICATIONS Minimum 2-3 years as a Lead Line Cook, Sous Chef or Head Chef or 5+ year cooking experience Possess or able to attain appropriate Wisconsin Food/Sanitation certifications Analytical skills and aptitude to learn and implement management food costing tools/software Basic computer and written/verbal communication skills Be able to lift at least 45 pounds Job Type: Full-time Pay: $65,000.00 - $75,000.00 with monthly bonuses Benefits: Company provided cellphone Free parking downtown Paid vacation Health Reimbursement Account (HRA) 401K Match Company meals Company paid certifications' Job Type: Full-time Salary: $65,000.00 - $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Employee discount Food provided Health insurance Paid time off Vision insurance Physical setting: Bar Casual dining restaurant Supplemental pay types: Bonus pay License/Certification: Driver's License (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: One location Milwaukee, WI 53203: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Compensation: $65,000.00 per year Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

Under the direction of the General Manager, the Kitchen Manager plans, organizes, trains, and leads to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, and cleanliness. The Kitchen Manager (KM) is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards. Benefits: Team Member Meal Benefit Program - STEEP Discounts on Food & Beverage at ALL of our restaurant group's locations 401K WITH Company Match EVERYONE is eligible for Medical, Dental, & Vision Insurance within first 30 days of Employment. TONS of Supplemental Benefit Offerings FREE $25,000 Life Insurance Policy FREE Lifetime enrollment in our "Perkspot" (Think of it like Groupon, but better) 3 Weeks Paid-Time Off An INCREDIBLE work culture that focuses on Team Member enrichment A schedule that works for you, we are SUPER flexible and understand people have lives outside of work. 5-Day Work Week (Guaranteed 2 days off a week). We pay for ServSafe Manager Food Safety Certification (5 year Certificate) Bartender License Reimbursement American Red Cross CPR/First Aid/AED and Narcan Certification OTHER INFORMATION Accessibility: Must be present and available in your store through the entire duration of your scheduled shift, working remotely is not permitted. Must have a regularly used / working phone number on file for store management to contact in the event of an emergency. Maintains an open-door policy with entire staff. Position Type and Hours: Able to work a minimum of 45 hours per week; able to work flexible hours necessary to manage and operate the kitchen effectively. Travel to other stores within the company will be necessary at times. Conduct a weekly in-store Manager Meeting to review restaurant performance. Personal Requirements: Strong self-discipline, initiative, leadership ability. Outgoing pleasant, polite manner as well a neat and clean appearance a must. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Demonstrates time management and organizational skills. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff and customers. Physical Demands: While performing the duties of this job, the employee is required to stand and walk for up to 10 hours at a time, with brief time to sit intermittently. Must occasionally lift or move restaurant products and supplies, up to 50 pounds. Must have the stamina to work up to 60 hours per week when necessary. Education & Experience: High school diploma or equivalent Culinary Degree or related degree preferred 2 years of experience in a full-service restaurant 2 years of experience in a kitchen leadership role Knife skills Strong verbal and written communication skills. Bilingual a plus State of Wisconsin Food Manager Certificate (ServSafe Preferred) Must have reliable transportation

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Restaurant Kitchen Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the finest food for our customers. This will include leadership of all kitchen employees as well as ensuring that all recipes, food preparations and presentations meet Carrabba's specifications and commitment to quality. JOB RESPONSIBILITIES Your specific duties as a Restaurant Kitchen Manager will include: * Directing and checking the progress of the prep staff and checking for food quality and consistency * Assisting in the hiring and training of back-of-the-house employees * Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. * Preparing kitchen equipment and production areas daily to boost productivity and reduce waste * Compliance with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. * Ensuring that operational basics and standards are adhered to including line checks, testing, training, recipe adherence, window management, cook times, etc. * Verifying that all menu items are made according to recipe and presented to Carrabba's specifications * Managing staffing levels and shift assignments * Keeping kitchen, dish, and storage areas clean and organized * Checking and balancing product inventory from previous day of business as well as placing food and supply orders * Setting excellent customer service and work examples JOB REQUIREMENTS As a Restaurant Kitchen Manager, you must be dependable, self-reliant, and passionate about great food and exceptional customer service. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. Specific qualifications include: * Minimum 3 years of restaurant management experience, (Culinary or Kitchen management preferred) * Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment * Previous exposure to a scratch kitchen, a plus * Availability to work a flexible schedule * Minimum 21 years of age with legal authorization to work in the United States * Ability to relocate, a plus * Bilingual, a plus Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - with potential for bonus based on eligibility and other business factors We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions: Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

Our franchise organization, Bucky Corral LLC, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $16.00 - $20.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Genesis Behavioral Services is seeking a Kitchen Manager and Cook to operate a commercial kitchen at 2835 N 32nd Street. This food service would oversee providing meals to two Community Based Residential Facilities serving a maximum of 80 clients combined. Clients would be served 3 meals per day, 365 days a year.

_Work Mode: Onsite_ **Opportunity** Responsible for managing all food and beverage operations in accordance with company standards for Horse & Plow Restaurant. Responsible for meeting projected targets for sales, profits and expenses while achieving excellent levels of customer satisfaction and associate engagement. Primary responsibilities: P&L responsibility, Service Standards, Food, Wine, Liquor and Labor Cost and Menu Development. **Specific Responsibilities** _Associate Engagement_ + Responsible for gracious supervision of all associate who work within the establishment + Takes a lead role in the training, integrating, and establishment of performance expectations. + Provides overall direction, coordination, and evaluation of outlet personnel. + Plans, assigns, and directs the work. + Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. + Establishes performance expectations, regularly appraises performance against expectations, and provides ongoing feedback, reward, and redirection + When necessary addresses performance issues and complaints and devises a plan of action to resolve the issues. _Business Management_ + Responsible for profitability of the establishment + Establishes cost controls and maintains and monitors sales and costs on all levels. + Responsible for inventory control of all perishable and non-perishable goods. + Supervise the quality control of standardizing all food and beverage service. + Ensure areas are profitable according to plan, and that quality service is provided. + Ensure cash control policies and standards are maintained through the MICROS Point of Sale system. + Confers with the outlet chef to formulate ideas, concepts, cost, and marketing of all menus. + Develop financial, capital, and manpower plans with department managers. + Maintain complete knowledge and strictly abide by government liquor regulations to protect the integrity of the reputation of Destination Kohler. _Guest Satisfaction_ + Responsible for creating a gracious dining experience four all guests who enter the property + Obtains and utilizes guest feedback in designing action plans to improve service. + Monitor and handle guest complaints and ensure guest satisfaction. + Work with the Directors on major events and ensure profitable goals are met for these events. + Market and advertise to develop and maintain the image of the establishment with department managers. **Skills/Requirements** **Qualifications** + Must have a Bachelor's degree with a strong focus on Hospitality Management or Culinary + Ability to understand and positively impact P&L statements, cost of sales, food costs, inventory control, and safety performance necessary. + Capable of effectively managing both front and back of house operations; as a result, strong interpersonal and leadership skills are essential. + Food Manager Certification and Liquor License required or completion of this certificate within first six months of employment. **_Applicants must be authorized to work in the US without requiring sponsorship now or in the future._** _The salary range for this position is $79,500 - $100,450. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate's experience, their education, and the work location. Available benefits include medical, dental, vision & 401k._ **Why Choose Kohler?** We empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we're driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives. **About Us** It is Kohler's policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact ********************* . Kohler Co. is an equal opportunity/affirmative action employer.

Returning UsersLog Back In Sodexo is seeking a strong Catering Manager 3 at Wisconsin Lutheran College located in Milwaukee, WI. This Catering Manager will work closely with our General Manager on all the operations on campus, and will be responsible for managing event concepts, partnerships, and will oversee all aspects of our catering program. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do * identify customer needs and expectations * ensure that Sodexo and customer goals are aligned and met * educate and develop rapport with clients and promote partnerships * promote a customer/client centered culture that strives to exceed customer and client needs * coordinate all unit catering initiatives to drive sales growth and track results * maintain and improve service level resulting in increased customer satisfaction * ensure all HAACP standards are followed * demonstrate resourcefulness and quick responsiveness to client and customer requests What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * solid organizational skills * excellent leadership/team building skills * the ability to handle catering at all levels from students to executives * professional demeanor is required Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Requirements QUALIFICATION REQUIREMENTS: Highly organized and self-directed. Able to build relationships at all levels of the organization. Exceptional interpersonal, oral, presentation and written communication skills. Ability to work in fast-paced, changing environment. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Strong supervisory and leadership skills. Excellent time management skills. Excellent organizational skills and attention to detail. Familiarity with food handling, safety, and other restaurant guidelines. Proficient with Microsoft Office Suite or related software. EDUCATION and/or EXPERIENCE REQUIREMENTS: High school diploma or equivalent required. Previous restaurant experience required; management experience preferred. Successful completion of corporate training program required. PHYSICAL REQUIREMENTS: While performing the duties of this job, the employee is: Regularly required to sit, talk, use repetitive motion, type, and hear. Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms. Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead. Ability to traverse all parts of the restaurant quickly. Must be able to lift 25 pounds at times. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

Restaurant Manager-Mason Street Grill(Job Number: 250000HA) Description Mason Street Grill, located within the Four-Diamond Pfister Hotel, is seeking a dynamic and experienced Restaurant Manager to lead our team in delivering exceptional dining experiences. This role is responsible for ensuring outstanding guest satisfaction by maintaining high service standards, food and beverage quality, and overall restaurant operations. The ideal candidate will be a hands-on leader, dedicated to fostering a positive team culture, driving profitability, and upholding the restaurant's prestigious reputation. Built in 1893, The Pfister Hotel in Milwaukee has been a hotel icon for nearly 130 years. As one of the best hotels in Milwaukee and the Midwest, we continue to celebrate a grand tradition of gracious service and impeccable style. The Pfister Hotel has received AAA Four Diamond hotel status for 46 consecutive years. The hotel is one of only 11 properties throughout North America to maintain the AAA Four Diamond designation since the inception of the Diamond Rating program in 1976. Key Responsibilities: Guest Experience & Service Excellence Ensure all guest needs are met or exceeded, delivering a refined and personalized dining experience. Lead by example in maintaining a high level of professionalism, service, and hospitality. Monitor dining room operations to ensure food quality, service standards, and ambiance meet luxury hospitality expectations. Conduct regular table visits to engage with guests and gather feedback. Leadership & Team Management Hire, train, supervise, and mentor restaurant staff to create a high-performing team. Conduct pre-shift meetings and monthly staff training sessions to communicate key updates, menu changes, and service enhancements. Foster a positive work environment, ensuring teamwork, morale, and employee retention. Provide coaching and corrective action when necessary, upholding high service and performance standards. Operations & Financial Management Manage daily restaurant operations, including staff scheduling, inventory control, and vendor relations. Track sales performance, labor costs, and budget adherence, identifying opportunities to improve profitability. Implement up-selling strategies and promotions to increase revenue and guest engagement. Oversee POS system management, ensuring accurate billing, reporting, and system updates. Ensure compliance with sanitation, cleanliness, and safety regulations in all areas. Strategic Planning & Industry Engagement Stay current with industry trends and competitor analysis to maintain a competitive edge. Work closely with marketing, PR, and event planning teams to promote the restaurant and coordinate private events. Develop and maintain relationships with vendors, corporate partners, and community organizations. Support hotel initiatives and uphold Marcus Hotels & Resorts' brand standards. Qualifications: Minimum 2 years of restaurant management experience in a fine dining or luxury hospitality setting. Strong knowledge of food & beverage operations, preparation techniques, and service standards. Proven ability to lead, motivate, and develop teams in a fast-paced environment. Excellent problem-solving, communication, and guest service skills. Proficiency in Microsoft Word, Excel, Outlook, and POS systems. Ability to stand and move throughout the restaurant for the entire shift. High school diploma required; college degree or equivalent experience preferred. Additional language proficiency is a plus. Why Join Us? Work in an award-winning, luxury dining environment with a strong reputation for excellence. Enjoy room discounts, dining perks, and benefits at Marcus Hotels & Resorts properties. Be part of a passionate, hospitality-driven team dedicated to creating memorable guest experiences. Mason Street Grill and The Pfister Hotel are Equal Opportunity Employers.

Mason Street Grill is searching for Restaurant Manager who takes pride in both the presentation of the ambiance and cuisine within Mason Street Grill. The ideal candidate knows how to manage associates seamlessly, while ensuring all guests' needs are exceeding expectations. Possessing professional leadership and administration, effective and fair personnel development, and maintains the highest standards in the restaurant resulting in increasing teamwork and morale. Mason Street Grill in downtown Milwaukee has become a local favorite for delicious steak, great hand-crafted cocktails, and jazz music. In addition to great food and drinks - we also have exceptional service you can't find anywhere else. At Mason Street, we want to serve experiences. Whether it's the upbeat aromas, the background sounds of live music, or the taste of a refreshing cocktail after a long day at work, we want to make sure that our guests' time spent with us will bring them back again and again. What you will be doing: · Assists the General Manager and Assistant General Manager in the direction and supervision of food servers, bus persons, hosts, expeditors, and other staff in reference to schedules, service standards, training, motivation, and safety. · Assists in ensuring that restaurant complies with sanitation and safety standards for guests and associates. Checks that all equipment is in working order. Visually inspects and take action to ensure that facilities in restaurant look appealing and attractive to guests. Follows up on work orders so repairs and maintenance of facility are completed on a timely basis. · Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and monthly departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignment. · Monitors product quality and guest satisfaction in restaurant. Ensures that food quality is consistent, appealing, and prepared to guest specifications. Interacts with guests to obtain feedback on quality of service and food in outlet. · Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, and condiments in order to provide service. · Participates in marketing efforts of restaurant, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials. Interacts with customers to determine needs, satisfaction, and resolve conflicts. · Maintaining a high level of professional appearance, demeanor, ethics and self-image with yourself as well as subordinates. · Implementing and supporting restaurant policies and procedures. What we are looking for: · Strong knowledge of Food & Beverage operations and preparation techniques. · Knowledge of Beverage operations and wines. · Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and other financial statements. · Ability to work entire shift standing and moving about in restaurants and kitchen area.

Responsibilities: Understand and comply completely with all policies, procedures, standards, specifications, guidelines, directives, assignments, and training programs. Ensure that all food and products are consistently prepared and served according to SFE recipes, production records, and cooking and serving standards. Provide orientation of kitchen rules, policies, and procedures and oversee training of new kitchen employees. Fill in where needed to ensure customer service standards and efficient operations. Prepare and submit all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection. Report equipment that needs repair as per SFE and district policies and procedures. Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with SFE and the district receiving policies and procedures. Control food cost and usage by following production records, product storage procedures, standard recipes, and waste control procedures. Oversee and ensure that SFE policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by the Foodservice Director while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of and comply with SFE policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Fully understand and comply with all applicable federal, state, county, and municipal laws, regulations, and rules including those that pertain to health, safety, and labor requirements in regards to SFE and district employees and customers and operations. Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Check and maintain proper food holding and refrigeration temperature control points, ensuring temperature logs are completed daily. Provide safety training in lifting and carrying objects and handling hazardous materials. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district policies and procedures. Ensure that the Company's operations for which this position is responsible follow sound financial practices, comply with applicable legal requirements, and comport with established practices in all regards. Exercise sound judgment and discretion with respect to any matter not specifically addressed by the Company's policies. Ultimate responsibility and accountability for all aspects of the activities and operations related to the site to which you are assigned and for the duties within the scope of this position's responsibilities. Supervision and evaluation of subordinate employees. Submitting reports as directed and in compliance with deadlines. Other functions, duties and responsibilities as may be assigned or which are necessary or appropriate to the position. Qualifications Successful completion of all interviews, background investigations and fingerprint clearance requirements (as applicable) prior to employment. Submission of all employee-related documents and forms free of false, misleading and/or incomplete information prior to employment. Sensitivity and respect for people of various backgrounds, cultures, experiences, and socio-economic situations. A minimum of 2 years of experience in varied kitchen positions including food preparation, serving and customer service. At least 6 months experience in a similar capacity. Must be able to communicate clearly and professionally with other Managers, Directors, Administrators, students, and parents. Be able to reach, bend, stoop and frequently lift up to 30 pounds. Be able to work in a standing position for long periods of time (up to 8 hours). Possess basic math skills Must have basic knowledge and understanding of the following computer programs: Word, Excel, and Outlook Prior school foodservice experience desired. Physical Demands & Work Environment Ability to speak, read, write and understand English and/or dominate language at the school Be able to work in a standing position for long periods of time (up to 5 hours) Be physically able to lift, reach, bend and stoop frequently lift up to 25 pounds We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled and participates with E-Verify Employment Eligibility Program

You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Dunkin Donuts Restaurant Manager As a Restaurant Manager, you are key to our business. You will be responsible to Maintain and manage the restaurant environment by monitoring store presentation, supporting brand consistency and implementing the store strategy and action plan. Additional duties of a Restaurant Manager include; Motivating team to complete the sales process, ensure customer satisfaction, comply with company procedures, and maximize productivity and profitability, hiring, training, and monitoring the development of staff. A Restaurant Manager is required to have 3-5 years experience in food & beverage service, management, hospitality, or retail environment. A qualified candidate must also have a high school diploma or equivalent, reliable transportation and a flexible schedule. This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. Apply now to join one of the most exciting brands in America!

Cream City Concepts is looking for dynamic and passionate Head Chef. We are a high-volume bar & grill concept in Downtown Milwaukee area focusing on fun, creative and approachable foods. We make the foods people love to eat! We are just minutes away from the Fiserv Forum, this is an exciting position in a high-profile Milwaukee Neighborhood. The ideal candidate for this role should demonstrate exceptional kitchen management and leadership skills. The candidate should also have superb interpersonal skills, excellent time-management, and be looking to build a true kitchen team. Head Chef Responsibilities: Lead and coach the team in a constructive manner on a daily basis Day to day kitchen management including recruiting, training, and scheduling of kitchen staff Menu design, costing, tasting, and implementation for daily service, events and private parties Maintain a positive and professional approach with coworkers and customers Responsible for the ordering, stocking and inventory of all fresh and frozen food items Able to lead the line during rushes including cooking meals according to set standards and recipes Oversee kitchen operations, SOPs, and building systems/processes to ensure uniformity General Cooking Responsibilities Set up and stock stations with all necessary supplies Prepare food for service with an eye for detail and plating Clean up station and take care of leftover food Stock inventory appropriately Comply with nutrition and sanitation regulations and safety standards Keeping the kitchen, walk in coolers both organized and clean QUALIFICATIONS Minimum 2-3 years as a Lead Line Cook, Sous Chef or Head Chef or 5+ year cooking experience Possess or able to attain appropriate Wisconsin Food/Sanitation certifications Analytical skills and aptitude to learn and implement management food costing tools/software Basic computer and written/verbal communication skills Be able to lift at least 45 pounds Job Type: Full-time Pay: $65,000.00 - $75,000.00 with monthly bonuses Benefits: Company provided cellphone Free parking downtown Paid vacation Health Reimbursement Account (HRA) 401K Match Company meals Company paid certifications' Job Type: Full-time Salary: $65,000.00 - $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Employee discount Food provided Health insurance Paid time off Vision insurance Physical setting: Bar Casual dining restaurant Supplemental pay types: Bonus pay License/Certification: Driver's License (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: One location Milwaukee, WI 53203: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Compensation: $65,000.00 - $75,000.00 per year Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

Work Mode: Onsite Opportunity Responsible for managing all food and beverage operations in accordance with company standards for Horse & Plow Restaurant. Responsible for meeting projected targets for sales, profits and expenses while achieving excellent levels of customer satisfaction and associate engagement. Primary responsibilities: P&L responsibility, Service Standards, Food, Wine, Liquor and Labor Cost and Menu Development. Specific Responsibilities Associate Engagement * Responsible for gracious supervision of all associate who work within the establishment * Takes a lead role in the training, integrating, and establishment of performance expectations. * Provides overall direction, coordination, and evaluation of outlet personnel. * Plans, assigns, and directs the work. * Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. * Establishes performance expectations, regularly appraises performance against expectations, and provides ongoing feedback, reward, and redirection * When necessary addresses performance issues and complaints and devises a plan of action to resolve the issues. Business Management * Responsible for profitability of the establishment * Establishes cost controls and maintains and monitors sales and costs on all levels. * Responsible for inventory control of all perishable and non-perishable goods. * Supervise the quality control of standardizing all food and beverage service. * Ensure areas are profitable according to plan, and that quality service is provided. * Ensure cash control policies and standards are maintained through the MICROS Point of Sale system. * Confers with the outlet chef to formulate ideas, concepts, cost, and marketing of all menus. * Develop financial, capital, and manpower plans with department managers. * Maintain complete knowledge and strictly abide by government liquor regulations to protect the integrity of the reputation of Destination Kohler. Guest Satisfaction * Responsible for creating a gracious dining experience four all guests who enter the property * Obtains and utilizes guest feedback in designing action plans to improve service. * Monitor and handle guest complaints and ensure guest satisfaction. * Work with the Directors on major events and ensure profitable goals are met for these events. * Market and advertise to develop and maintain the image of the establishment with department managers. Skills/Requirements Qualifications * Must have a Bachelor's degree with a strong focus on Hospitality Management or Culinary * Ability to understand and positively impact P&L statements, cost of sales, food costs, inventory control, and safety performance necessary. * Capable of effectively managing both front and back of house operations; as a result, strong interpersonal and leadership skills are essential. * Food Manager Certification and Liquor License required or completion of this certificate within first six months of employment. Applicants must be authorized to work in the US without requiring sponsorship now or in the future. The salary range for this position is $79,500 - $100,450. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate's experience, their education, and the work location. Available benefits include medical, dental, vision & 401k. Why Choose Kohler? We empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we're driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives. About Us It is Kohler's policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact *********************. Kohler Co. is an equal opportunity/affirmative action employer.

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business. We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a “can-do” attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family. JOB PURPOSE: The Restaurant Manager will oversee and manage the daily operations of the restaurant. SUPERVISORY RESPONSIBILITIES: Hires and trains restaurant staff. 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. PRIMARY DUTIES AND RESPONSIBILITIES: Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. Ensures customer satisfaction with all aspects of the restaurant and dining experience. Handles customer complaints, resolving issues in a diplomatic and courteous manner. Ensures compliance with alcoholic beverage regulations. Estimates food and beverage costs. Manages inventory and purchases food and supplies. Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service. Collaborates with chefs to develop appetizing menus. Maintains sales records and tracks cash receipts. Prepares and submits operations reports and other documentation requested by the regional manager. Performs other duties as assigned. All Other Duties as Assigned Requirements QUALIFICATION REQUIREMENTS: Highly organized and self-directed. Able to build relationships at all levels of the organization. Exceptional interpersonal, oral, presentation and written communication skills. Ability to work in fast-paced, changing environment. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Strong supervisory and leadership skills. Excellent time management skills. Excellent organizational skills and attention to detail. Familiarity with food handling, safety, and other restaurant guidelines. Proficient with Microsoft Office Suite or related software. EDUCATION and/or EXPERIENCE REQUIREMENTS: High school diploma or equivalent required. Previous restaurant experience required; management experience preferred. Successful completion of corporate training program required. PHYSICAL REQUIREMENTS: While performing the duties of this job, the employee is: Regularly required to sit, talk, use repetitive motion, type, and hear. Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms. Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead. Ability to traverse all parts of the restaurant quickly. Must be able to lift 25 pounds at times. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

We are currently looking for motivated, inspiring General Managers throughout Wisconsin, Minnesota, and Michigan! Our Dunkin'/Baskin-Robbins General Managers are the foundation of our winning teams and build the culture for a fun and safe environment for our guests and employees! Why Choose TMart? Be part of one of the largest, fastest-growing Dunkin' Franchise groups in the area, owning over SEVENTY Dunkin'/Baskin-Robbins locations with more in development. Become a successful, knowledgeable General Manager through our, paid, internal training program in eight short weeks and start reaping the benefits of a company that wants you as a partner in its development. Opportunity knocks! Our Certified General Managers… …Are Set-Up to Be Successful, Long-Term: We train our General Managers to first understand all the positions they will oversee in the restaurant. All Managerial hires start with the title "Management Trainee". We slow-walk this (paid) training to ensure our leaders are fully knowledgeable of our systems and processes, well-respected by their teams and peers, and fully capable of leading our teams with poise and credibility. As our Management Trainees advance through the levels of managerial training, we offer Certification Bonuses at each level (Shift Lead Certification, Assistant Manager Certification, and General Manager Certification), in addition to any bonuses they may earn through regular restaurant results/metric achievements. Your timeline for training completion will vary, based on your training focus and proven ability to learn and impact a successful, profitable business. …Are Offered Competitive Compensation: * Base Pay: Certified Managers' base pay starts at $46K to $56K per year. * Monthly Bonus: Certified Managers can earn up to an additional $500 per month hitting regular metric objectives. * Additional Bonus: When Managers consistently hit our four greatest metrics, they can earn an additional $100 per week! * Year-End Bonuses: We award over $10K to our top performers at the end of our Fiscal year. * Employee Referral Bonuses: We offer a referral bonus to any employee for company hire referrals. * Site Referral Bonuses: We offer a site-referral bonus to any employee who finds us a new site. * Several Other Merit-Based Bonuses! …Are Eligible for a NUMBER of Benefits: * Health Benefits (health, dental, and vision)* * 401k and 401K matching* * Short and Long Term Disability* * Flexible Spending Account* * Life Insurance* * Paid time off* * Paid training * Eligibility requirements …Are Eligible for Other Company Perks, Programs, and Advancement: * Certified General Managers are eligible to advance into our Multi-Unit Manager Training Program and move to the next step of building their career at TMart! * Scholarship Opportunities (up to $3,000 per employee per year) * Flexible Schedules * Employee Assistance Program * Employee Discounts * Annual Apparel Gifts * Invited to attend Corporate Meetings and Events with the opportunity to earn and win cash and prizes! Responsibilities Include: * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws. * Ensure Brand standards, recipes and systems are prepared and executed correctly and consistently. * Create and maintain a guest-focused culture in the restaurant. * Recruit, hire, onboard and develop restaurant team members. * Coach restaurant team members to drive sales, improve profitability and guest satisfaction. * Review guest feedback results and implement action plans to drive improvement. * Execute new product rollouts including training, marketing and sampling. * Control costs to help maximize profitability. * Completion of regular restaurant inventory and financial reporting. * Completion of weekly schedule ensuring all shifts are staffed to meet guest demand and service standards. * Completion of vendor orders. * Conduct self-assessments and corresponding action plans. * Ensure restaurant budget is met as determined by Franchisee. * Communicates restaurant priorities, goals and results to restaurant team members. * Able to perform all responsibilities of restaurant team members. * Lead team meetings. * Deliver training to restaurant team members. * Plan, monitor, appraise and review employee performance. Key Competencies: * Previous leadership experience in retail, restaurant or hospitality. * Possesses an inspiring and motivating personality. * Strong analytical skills and business acumen. * Works well with others in a fun, fast-paced team environment. * Prompt and professional. * Demonstrates honesty, integrity, clean image, and a positive attitude. * Ability to train and develop a team. * Guest-focused. * Exercises good time-management and problem-solving * All offers of employment at Dunkin/Baskin are contingent upon clear results of a thorough background check. Background checks will be conducted on all final candidates and on all employees who are promoted, as deemed necessary Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisees restaurant(s). The terms Company, Dunkin', we, our, or us refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employees terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee.