Kitchen Manager Jobs in Revere, MA

Employment Type: Full-time Available Positions: 1 Application Deadline: February 14th, 2024 The Kitchen Manager is responsible for optimizing manufacturing processes, ensuring compliance with FDA & USDA regulations, and implementing food safety standards. Key Activities Manage all aspects of the kitchen, including food preparation and production Responsible for consistency of product coming out of the kitchen Able to identify problems and come up with permanent solutions Write detailed procedures, train and enforce those procedures Oversees and approves training and development of kitchen staff Analyze and improve existing manufacturing processes to enhance efficiency and product quality. Ensure compliance with FDA & USDA regulations and HACCP standards throughout the production process. Collaborate with cross-functional teams to develop and implement new processes and technologies. Utilize basic math skills for calculations related to process adjustments and quality control measures. Improve production workflows. Train staff on proper food safety, sanitation, and equipment operation procedures. Troubleshoot mechanical issues in production equipment and coordinate repairs as necessary. Preferred Skills Prior experience in a food processing plant is highly desirable. Preferably Spanish-speaking. Educations & Experience Previous food experience / being in a kitchen - someone who can oversee the preparation, kettle room, and filling area. Experience in the food industry Familiarity with FDA & USDA regulations, food safety practices, and HACCP principles is essential. Are you looking for your next opportunity? We can help. Finding a great opportunity that fosters growth, a great culture, and leadership opportunities can be difficult. Top Quality Recruitment (TQR) connects professionals with leadership opportunities across the Packaging, Food and Beverage, Medical Devices, and Biotechnology industries. With 50+ years of experience, we believe in one-to-one communication and finding the best candidate/employer match possible. TQR is an equal-opportunity employer that encourages diversity. We will consider all applications. Accommodation for applicants with disabilities is available upon request. Are you looking to hire? Get started here: ****************************************************** See hiring advice: ******************************************* See all available opportunities: ******************************************* We thank all applicants for their interest and appreciate the time and effort involved; however, due to the large volume of resumes received only those candidates selected for an interview will be contacted. Please attached your resume to your application. Job ID: 7651

As a Zuma Restaurant Manager, you are responsible for overseeing all aspects of restaurant operations to ensure a seamless and exceptional dining experience for guests. This role involves managing staff, maintaining quality standards, optimizing profitability, and upholding the restaurant's reputation. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant - we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection - putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: Supervise and coordinate the activities of the restaurant floor staff to ensure smooth operations and exceptional guest service Oversee scheduling for FOH team, ensuring sufficient staffing levels to meet business demands while optimizing labor costs Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Address guest inquiries, concerns, and complaints in a prompt and professional manner Provide support and guidance to the service team, including servers, server supports, and receptions Collaborate with the kitchen team to ensure timely and accurate delivery of food orders Conduct pre-shift meetings to communicate daily specials, menu changes, and service expectations Assist in training new staff members and providing ongoing coaching and feedback What We Look For Our ideal candidate embodies our values and the following: A genuine love for culinary experiences & a passion for Japanese cuisine A natural team player who is at home working in sync with a large team Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences 3+ years of experience in restaurant management role in a premium dining environment Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team In-depth knowledge of restaurant operations, including food and beverage service, guest relations, and compliance with health and safety regulations Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you'll enjoy: World-Class training, designed to inspire and educate Global opportunities, experience hospitality around the globe with our five incredible brands Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being. Family Meals are shared daily Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that's elevating contemporary dining on a global stage.

The Dining Facility Director is responsible for the administrative and personnel management of a Dining Facility that prepares and serves 3 meals- 7 days per week for a daily meal count of 150 meals per day.The facility provides meals to soldiers and civilians located at the US Army Soldiers System Center in Natick MA. This is an onsite position in Natick MA working a Monday through Friday schedule. Duties include: Personnel Management Administrative management of dining facility operations using a Food Service Management Information System. Knowledge of Hazard Analysis Critical Control Point Plan to assure food safety Maintaining dining facility account status and days of supply within specified tolerances. Knowledge of ordering and inventory procedures. Menu planning Receiving, storing, and issuing subsistence to safeguard perishable foods. Inventory management Answering incoming calls, greeting visitors, and assisting with inquiries. Receiving and responding to communication between both Army and/or WORK Inc. personnel in a timely manner. WORK Inc. offers competitive compensation, and a 16-point benefit plan paid in full by the employer, that includes profit sharing, annual bonus and generous vacation leave. Please send resume to **********************

Food & Beverage Manager - The Langham, Boston A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together. The Langham, Boston is one of the city's most historic hotels and is one of the most iconic luxury hotels in the US. The Food and Beverage Manager plays a crucial role within the Food and Beverage team, responsible for meeting or exceeding the hotel's service standards and revenue targets across all outlets. This position demands a strong commitment to providing exceptional guest service, with duties extending to restaurants, bars, and room service. Key Responsibilities: Deliver exceptional service that upholds Forbes and AAA-Diamond standards, ensuring each guest enjoys a seamless and personalized dining experience. Proactively anticipate guest needs and preferences to enhance guest satisfaction and loyalty. Engage directly with guests, addressing concerns promptly and professionally, ensuring service recovery aligns with brand expectations. Supervise daily floor operations, maintaining an active presence during peak service hours. Support VIP guest recognition by coordinating special touches and unique dining experiences. Oversee the daily operations of all F&B outlets, ensuring smooth service flow, quality control, and adherence to brand standards. Monitor service efficiency and address bottlenecks in real-time to enhance productivity and guest satisfaction. Support revenue-generating initiatives by executing up-selling techniques, menu promotions, and guest engagement programs. Maintain compliance with health, safety, and sanitation regulations, ensuring all operations meet or exceed local and brand requirements. Assist in managing inventories, approving requisitions, and working with procurement to ensure optimal stock levels and minimal waste. Lead and supervise front-of-house teams, ensuring staff are well-trained in service excellence, menu knowledge, and hospitality standards. Conduct pre-shift meetings to align staff on daily priorities, service expectations, and operational goals. Provide on-the-floor coaching, performance feedback, and real-time corrective action to improve team performance. Facilitate training programs in collaboration with senior leadership to ensure consistent service excellence. Foster a positive and collaborative work environment, encouraging teamwork, accountability, and professional growth. Assist in payroll preparation, staff scheduling, and labor forecasting, ensuring operational efficiency and labor cost management. Support in conducting departmental meetings to align teams with service goals, procedural updates, and performance reviews. Ensure POS systems and menu pricing are accurately updated and reflect any seasonal or operational changes. Supportive functions: 85% Floor management & 15% Administrative work. Additional tasks assigned by manager. Qualifications: Bachelor's degree in Hospitality, Business, or a related field. Minimum 2 years of experience in Food & Beverage Management in a 4-5 star hotel or independent restaurant. Experience with and good understand of F&B POS and F&B Menu knowledge Food Safety: Abides by food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food prep and delivery activities. Read, write and speak English fluently ServSafe Alcohol and/or TIPS certifications Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time Legally authorized to work in the United States For more information about the property, please visit: ****************************************************

Qualified candidates will be dedicated followers of Christ. This person will be well organized, self motivated and have a passion for Christian camp ministry and the ministry of hospitality. The Food Service Director (FSD) supports the ministry of Lake Springfield Christian Assembly by planning and preparing delicious meals for guests through the Summer Camp Season and throughout Retreat Season. They help exceed guest and camper expectations of the overall camp experience by providing healthy, timely meals and a quality dining experience. This person must exhibit excellent use of food service equipment and be able to organize and manage shift cooks and kitchen staff. The FSD will have strong communication, leadership, and people skills. The preferred candidate will have a background in food service and camp related skills or an educational background including such skills. This position is a year round part time position. Housing is not included. Or, it is year round full time, but other responsibilities, including custodial work, office assistance, and more would be added to the position. Under the direction of the management of LSCA, the Food Services Director (FSD) will oversee the day to day operation of food service by: staffing, planning, maintaining inventory, ordering, preparing and serving healthy and appealing meals to campers, guests, volunteers, and team members of LSCA. In addition, the FSD will maintain compliance with all governmental regulations and ensure safe food handling practices. The FSD serves on a ministry team dedicated and committed to a team approach in exercising the ministry of hospitality. Also the FSD needs to remember, in dealing with subordinate kitchen staff, that we are as much in the business of building leaders as we are serving guests and campers as they seek Christ. The Food and Custodial Services Director shall be directly responsible to the Camp Manager. GENERAL RESPONSIBILITIES Lead all facets of food service at camp. This includes but is not limited to: Manage and lead all kitchen staff with all meal prep to serve up to 220 people during the summer and meeting the varying needs of the retreat season. Plan menus for all camp sessions and guest groups. Promote practices that reduce waste while maintaining a fresh, high quality dining experience. Provide subordinate kitchen staff with daily menus, recipes and prep/task lists for all meals, this should include quantities, guest counts, mealtimes, and a comprehensive list and plan for all meal components including beverages and any dietary restriction plans. Manage staff execution of all food service tasks. This includes scheduling, ensuring quality work, and any follow-up for corrective action. Supervise general cleaning of the kitchen, food storage, food handling and preparation, including the monitoring of food temperature in accordance with Health Department regulations. Prepare food and kitchen supply orders for vendors. Receive, verify order and store food deliveries or train and designate an appropriate staff member. Track food costs and trends in accordance with budget. Set kitchen schedules and ensure that meals are served at the times indicated in the program schedule. Monitor equipment condition and make recommendations for replacements, upgrades and repair. Recruit and give oversight and direction to church volunteers during the summer and for special events. Determine menus for campers and guests with dietary restrictions and be the primary contact for guests or the parents of campers with dietary restrictions. Effectively manage and mentor the rest of the kitchen staff as a leader in Christian Service. Make adjustments as a result of evaluations or recommendations from the management. Attend staff meetings, special celebrations and other meetings as requested. Maintain Food Manager's certificate. Maintain proper training in handling food for all new hires and current staff. Act as lead chef. This is a supervisory position that typically requires the oversight of at least 3-5 food service employees and volunteers. QUALIFICATIONS General Passion and ability to cook “from scratch” for large numbers of people. Good interpersonal and communication skills. Able to pass background screening. Able to exercise basic critical thinking and take appropriate level of initiative. Able to lift 30-50 lbs. Able to be on feet for 3-5 hours at a time. Education High School Diploma or equivalent required. Some college preferred. Culinary training a plus. Experience Have a minimum of 2-3 years in food service industry, bulk production experience such as cafeteria or catering or hospitality/hotel environments preferred. Have a minimum of 2 years experience in a supervisory or managerial position is preferred. Licenses and Certifications Have required professional certifications FSMC (Food Service Manager Certification) from ANSI approved course, First Aid, CPR. Have current valid drivers license and clean driving record and able to drive company vehicles as necessary. KNOWLEDGE OF Safety procedures appropriate to duties. Excellent cooking skills and understanding of working in a commercial kitchen. Principles and processes for providing excellent customer service. This includes customer needs assessment, meeting quality standards for services and evaluation of customer satisfaction. Managing departmental budget and demonstrated knowledge of commercial food ordering. Working knowledge of Microsoft Office. PHYSICAL DEMANDS Ability to use up to 50 pounds of force occasionally. Ability to grasp, push, pull, carry, or otherwise manipulate objects. WORK EXPECTATIONS (Summer Season) FULL TIME: During this season (typically May 15 - August 15) the FSD will work ALL scheduled sessions of camp or retreats and any additional hours needed for planning, ordering, etc. This is roughly 40 hrs per week with some overtime. Responsibilities include all general food service responsibilities listed previously in addition to the following: During the summer, the FSD will be responsible for the direct preparation/supervision of two daily meal shifts along with an assistant, either breakfast and lunch (typically 6am-2pm) or lunch and dinner (typically 10am-7pm). The FSD will prepare a plan and give direction for the alternate meal shift. Meal shifts may also include the preparation of menus for adventure camps, and snacks for discovery camps. Communicate with deans prior to camp session to plan session's meals and any additional food service needs such as special snacks, meals, etc. Be open to accommodating requests as much as possible and work with the deans and staff to create an exceptional experience for the campers. Delegation of responsibility as needed to adhere to the hours allotted. Open communication with camp management regarding other kitchen staff. Allow summer kitchen staff some freedom (as it is earned) to accomplish tasks without constant supervision. Thoroughly communicate all special food needs for the session to the rest of the kitchen and program staff. Communicate with Assistant Director to ensure that items from supplier for housekeeping, canteen, popcorn, or snow cones are purchased to maintain inventory. WORK EXPECTATIONS (August 15 to May 15) During this season the FSD supplement food service responsibilities include all general food service responsibilities listed previously in addition to the following: Assist as needed with the hiring and recruitment of seasonal retreat kitchen staff (these staff are hired on an as needed basis). Train and prepare kitchen assistants and volunteers to perform the jobs assigned. Ensure all licenses and certifications (staff food handlers etc.) are up to date and documented. Communicate with guest groups prior to camp session to plan session's meals and any additional food service needs such as special snacks, meals, etc. Delegation of responsibility as needed to adhere to reasonable, sustainable hours. Open communication with camp management regarding other kitchen staff. Thoroughly communicate all special food needs for the session to the rest of the assistant kitchen staff. Maintain open communication with management team to prepare for guest events and camp events effectively and efficiently. PERSONAL EXPECTATIONS Team Concept: Summer staff employees are to be willing to do any job asked of them. Year round staff should have the same willingness to act and serve outside the job description. Care for the LSCA grounds. We need all eyes and hands. While walking, be constantly aware of potential risk areas, maintenance needs or trash that needs picked up or repaired. Agrees (as much as possible) to not submit resignation effective during the months of May thru mid-August because of the hardship that would create for the ministry, providing no extenuating circumstances prevail. General Life Style: It is expected that permanent employees of LSCA participate in a local church. Commitment to Christian principles and teachings both professionally and personally. Must be able to fully support LSCA's Statement of Faith and Core Values. At LSCA we all want to live in a Christ-like manner toward this ministry, each other, and all of our campers, guests, and volunteers. In all of our interactions, actions and decisions, we must remember that we do represent LSCA and more importantly, Christ. Ensure that personal social media does not promote anything contrary to a Christian lifestyle. Mandatory Camp Events LSCA Fundraisers Volunteer Work Days (unless absence is authorized by management) LSCA hosted retreats/events General Board Meetings It should be anticipated that all such events are attended typically from prior to start time until after the last guest/participant has left and adequate clean up is complete. Why work at Lake Springfield Christian Assembly: Our vision for over 80 years has been and continues to be "seeing people of all ages make life changing decisions to be more like Christ." Our staff embrace this idea. We believe being on summer staff is a great way to grow and learn spiritually, socially, physically and professionally. The management loves to mentor and spend time with the summer staff. Please consider joining us! 1674 Lick Creek Lane Chatham, IL 62629 ************** Recruiting Video (if applicable): *************************** Website: *********************** #J-18808-Ljbffr

As a Restaurant Manager, you will be the face of the restaurant! You will be responsible for overall operations. From cash handling, exceptional guest service to achieving sales and profit goals, you'll help America Run on Dunkin'. You'll also help to build and develop your restaurant management team and team members through performance, engagement and training initiatives. We have a fresh brew of benefits perfect for you. Flexible Schedule Best in Class Training & Continuous Learning Advancement Opportunities Tuition Benefits Medical Community & Charitable Involvement REQUIREMENTS You have at least six months of retail, restaurant or hospitality management experience. You are 18 years of age (or higher, per applicable law). You have reliable transportation. You are available weekends You know what it takes to be in the smile-making business and have exceptional time management, attention to detail, and guest service skills. In 1950, Bill Rosenberg opened the first Dunkin' Donuts shop in Quincy, Massachusetts. Dunkin' Donuts licensed the first of many franchises in 1955. It is now the world's leading baked goods and coffee chain, serving more than 3 million customers per day. Dunkin' Donuts sells 52 varieties of donuts and more than a dozen coffee beverages as well as an array of bagels, breakfast sandwiches and other baked goods. We are a locally owned and operated Dunkin' Donuts franchise, with a fast-paced, high energy environment where you get to interact with loyal customers every day. Join our team today! You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc. or any of its 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 set their own wage and benefit programs that can vary among franchisees.

Looking for stability? Join Woodgrain! We're growing fast and offering lifetime careers in a supportive work environment. Woodgrain is one of the top millwork operations in the world, with locations throughout the United States and Chile. With 70 years of quality manufacturing craftsmanship and service, Woodgrain is a top producer of mouldings, doors, and windows, as well as a premier distributor of specialty building products. Woodgrain Inc. is headquartered in Fruitland, Idaho with six divisions and over 45 manufacturing and warehouse facilities in the United States and South America. Since 1954, Woodgrain is proud to be family owned and operated. Summary: The position reports directly to either the Regional Vice President or District Manager of the company. This role is a true general management position with full P&L the responsibility for the location. The position requires the ability to develop, implement, control and adjust market-specific plans to successfully implement the company's growth strategy while simultaneously leading a management team to achieve sales and profitability targets for the branch. The focus and scope of this job is to ensure that the branch: Successfully executes the company's strategic plan comprehensively and systematically. Approximately 50% of the General Manager's time should be devoted to this work. Develops and executes plans to improve the sales, operational and financial performance of the branch. Achieves branch results that align with the company's strategic goals. Achieves and maintains a safety-first culture - meeting or exceeding improvement targets. Personal initiative, coupled with a sense of competitive drive, and the ability to stay focused on results despite changing conditions, is the key to achieving the performance objectives of this job. Because the business environment changes rapidly, the work involves innovation and creativity in planning and problem solving. Sound decision-making is required to implement practical, timely solutions. Self-assurance and the confidence to purposely drive toward results while leading and engaging the commitment of others is essential. A leadership style that is firm and goal-oriented, and yet motivates, trains, and engages others in an enthusiastic way is important. The emphasis on building rapport and relationships with individuals and groups requires an outgoing, poised and persuasive communication style. Because the pace of the work is faster than average, the ability to thoroughly assess and analyze information to make sound decisions is critical. The scope of the job requires a strong leader who can quickly build trust and associate engagement. An effective General Manager is skilled at communicating the company's vision and goals as well as the importance of each associate's role in contributing to company success. The job requires the ability to act independently with a high degree of commitment, urgency, and confidence. Dedication and commitment and the pursuit of high standards of achievement are expected in this position. As the company is in the midst of strategic change, the position requires an individual that flexible, resilient and who is excited by the opportunities that growth brings. Essential duties and responsibilities include, but are not limited to, the following: Results Management: Demonstrates effective budgeting, goal-setting, planning, coordination and execution. Achieves consistent positive results in Safety, Sales, Operations and Service. Communicates company, branch and individual performance to all associates on a regular basis. Strategic Change Management: Leads the branch transformation process. Instills a culture of continuous improvement in all areas of the business. Develops and implements a Branch Improvement Plan - A branch SWOT analysis (strengths, weakness, opportunities and threats) and activities to address them. Sales & Marketing Management: Drives organic sales growth by successful execution of the sales planning process. Develops and constantly refreshes a deep knowledge of the competitive landscape (customers, competitors, vendors). Develops and implements a project strategy. Collaborates with the National Accounts team to align activities associated with the Huttig-Grip and Repair and Remodel strategic initiatives. Coordinates with the Pricing team to ensure an optimal structure is in place. Performs as the branch Sales Manager at smaller sites. Operations Management: Builds and maintains a Safety-First operations culture. Ensures work place safety for all associates and executes the branch safety plan and associates involvement initiatives. Develops customer and market-based service level agreements with the goal of leading the market. Implements Lean concepts to drive flawless execution of warehousing, production and delivery activities. Human Resources Management: Builds a culture of high performance and high engagement. Develops and implements branch workforce (staffing) plans. Implements effective interviewing, assessment and selection techniques to identify the best available talent. Provides a clear vision, effective training, targeted coaching and high-potential mentoring. Manages performance through effective goal-setting, timely feedback and prompt corrective action if needed. Develops and implements branch succession plans and associated activities with the goal of provide career advancement opportunities to our best talent Pace and variety of activities: Works with a sense of urgency for goal achievement. Leads in a fast-paced environment. Manages multiple projects and competing priorities. This position requires approximately 15-20% travel. Work Style: Must be results-focused and able to generate innovative and creative solutions to problems. Must build quick rapport with employees, customers, supply partners, and key stakeholders. Decision-making: Must be able to take calculated risks and have the ability to influence others to action. Must possess general business acumen. Communication: The ideal candidate must be extroverted, confident, and possess the ability to effectively communicate the benefits of valued-added service and products to employees, customers, and vendors. Leadership style: Must exhibit a directive leadership style to achieve better than average business results. Able to delegate details as needed and establish follow-up meetings to determine status. Foster teamwork, empowerment, growth, and development of subordinates. Supervisory Responsibilities: Manage 4-8 subordinate managers who supervise an employee population ranging between 15 to 150 employees per branch. Responsible for the overall direction, coordination, and evaluation of the branch. Ensure the safety of all employees through diligent execution of the company's safety program. Ensure all supervisory responsibilities are carried out in accordance with corporate policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees, addressing complaints and resolving problems. Education and Experience: Bachelor's degree preferred. Six to ten years related experience; or equivalent combination of education and experience. Successful candidates must have a successful track record of leading teams in sales and/or operations. Experience in the distribution industry is desirable. Mathematical Skills: Must show business acumen, create and understand financial statements, branch budgets, and technical journals. Physical Demands: The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. The employee may occasionally lift and/or move 10 or more pounds. Reasonable accommodations can be made to enable individuals with disabilities to perform the essential functions. Personal Characteristics for Success: A proven leader that people believe in and want to follow. Highly driven and disciplined with sense of urgency for goal achievement. A change agent, able to persuade and coach subordinates to change their behavior. A person who thrives in rapidly changing environment. Enjoys work in a decentralized environment. Willing to consistently challenge the status quo. Skilled at building a high performance team - attracting, selecting, developing, empowering and holding leaders accountable for results. An individual with high integrity Summary of Company Benefits: Health, Dental, and Vision Insurance Health Savings Account (HSA) Flexible Spending Account (FSA) 401(k) with a Company Match Group Term Life Insurance and AD&D Employer Paid Long-Term & Short-Term Disability Voluntary Supplemental Hospital and Accident Plans Employee Assistance Program 8 Company Paid Holidays & 1 Floating Holiday Paid Time Off (PTO) Woodgrain is an Equal Employment Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and employees without regard to race, color, religion, sex, pregnancy, national origin, age, physical and mental disability, marital status, sexual orientation, gender identity, gender expression, genetic information, military and veteran status, and any other characteristic protected by applicable law. Woodgrain is a drug, alcohol, and tobacco-free workplace. All offers of employment are contingent upon pre-employment background and drug screening, and some positions require a fitness for duty test.

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. • Ensure food services appropriately connects to the Executional Framework. • Coach employees by creating a shared understanding about what needs to be achieved and how to execute. • Reward and recognize employees. • Ensure safety and sanitation standards in all operations. Client Relationship • Identify client needs and effectively communicate operational progress. Financial Performance • Adopt Aramark process and systems. • Build revenue and manage budget, including cost controls regarding food, beverage and labor. • Ensure the completion and maintenance of P&L statements. • Achieve food and labor targets. • Manage resources to ensure quality and cost control within budgetary guidelines. Productivity • Implement and maintain Aramark agenda for both labor and food initiatives. • Create value through efficient operations, appropriate cost controls and profit management. • Full compliance with Operational Excellence fundamentals, including food and labor. • Direct and oversee operations related to production, distribution and food service. Compliance • Maintain a safe and healthy environment for clients, customers and employees. • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development. • Develop operational component forecasts and can explain variances. Responsible for components accounting functions. • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training. • Recruits, hires, develops and retains front line team. • Conducts period inventory. • Maintains records to comply with ARAMARK, government and accrediting agency standards. • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization. • May participate in sales process and negotiation of contracts. • Looks for opportunities to implement new products and services which support sales growth and client retention. Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility). • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices. Qualifications • Requires at least 4 years of experience. • Requires at least 1-3 years of experience in a management role. • Requires previous experience in food service. • Requires a bachelor's degree or equivalent experience. • Strong communication skills. • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships. • Ability to demonstrate excellent customer service using Aramark's standard model. • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers. • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. • Must be able to stand for extended periods of time. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. #J-18808-Ljbffr

Whether they are research professors developing new and exciting engineered materials for tomorrow's applications or Fortune 500 companies developing the latest devices, our customers have something in common: they need to do something exciting and new. When their requirements are unique and typical run-of-the-mill deposition equipment won't cut it, they turn to PVD Products for unique and creative solutions. We can take on these tough challenges because equipment design and manufacturing are at the core of our DNA. If the opportunity to work in this small, fast-paced environment surrounded by passionate, talented people appeals to you, and you have the drive to contribute to our future success, then come join us! Duties: · Responsible for all operations at the facility to ship tools on schedule and within budget. · Oversee day-to-day operations of the engineers, assembly, as well as purchasing and finance departments. · Keep track of the costs of each job with the Controller and alert CEO of any serious cost overruns and/or shipment delays. · Interact with CTO and customers to help define and cost tools and review quotes and spreadsheets prior quote submission. · Run weekly production meetings. · Run Kick-off meetings for new orders with CTO and appropriate engineers. · Attend design reviews of tools as they become developed. · Attend weekly finance meetings with the Controller, CTO, and CEO and discuss cash flow strategies. · Provide technical assistance to customers and to the parent company. · Work with parent company to help write proposals. Requirements: · Desire and ability to lead and engage productively with a collaborative team of about 15 people. · 10 years' experience as project manager or general manager. · 5+ years' experience in thin film capital equipment manufacturing environment a plus · 5+ years' experience with standard physical vapor deposition processes a plus · Experience with standard accounting practices · Proven management skills in a high stress environment. · Strong computer and presentation skills (MS Project, EXCEL, PPT, MRP Software, etc.) · MBA, MS, and/or Ph.D., in related fields (Engineering, Physics, Materials Science) Travel: 5-10% within the US and International

What are we looking for At Cosentino (****************** we are looking for a General Manager to join our Distribution Center located in Boston, MA. The Centers are an example of Cosentino's total commitment to its clients, providing them with exclusive and high-quality service. The Centers combine the functions of (a) warehouse, (b) brand and product showroom, and (c) sales network. The Cosentino Center General Manager is responsible for managing all sales/profitability of several distribution Centers, coordinating and monitoring the activities of the sales team, carrying out corporate initiatives and goals, protecting the integrity of the level of service customers receive, and tracking projects in their area in order to achieve the commercial development. What you will do To be successful in this role you should have excellent communication skills, wide knowledge of business functions, financial and budgeting skills and be a strong leader. As a General Manager, your tasks are going to include the support of staff development, drive of sales and improvement of revenue, maintaining a great relationship with clients and enhancing the company's image. Sales • Grow sales and distribution of all the centers' affiliated company product lines in the area • Focus promotional efforts on point-of-purchase displays (vignettes and samples) • Track competitor activity • Manage key customers and local distributors in the area: planning, visits, relationship development • Coordinate with the corporate office to market and co-advertise the brand throughout the region Account Management • Create and adhere to a yearly budget as it relates to expenses and revenue. • Manage, monitor and evaluate the results of the center: degree of achievement of the planned goals (billing, overall efficiency, profitability by product, contained commercial segment, exposure outlets, etc.) Management and Leadership • Manage the sales teams of the locations assigned to this position • Manage the relationship with regional fabricators and provide customer support • Manage National Account relationships and compliance • Responsible for leading by example to grow talent within the staff • Responsible for ensuring Health and Safety procedures and safeguards are enforced among the sales team • Maintain constant communication with Regional Director to support business • Other duties as assigned What you need to succeed Professional Experience Required • 5+ years of sales experience • 2+ years or more in the stone industry required • 2+ years of experience in managing staff Knowledge Required • CRM System Desired • Salesforce experience • SAP or other Order Management program Academical Background Required • Bachelor's degree in Business or related field Desired • Master's degree What we do offer You will join a company: • With an international mindset and presence in 100+ countries. • With an amazing growth story, sustained by extraordinary innovation with products such as Silestone , Dekton and Sensa by Cosentino . • In which you will be able to demonstrate your great sales set skills and grow your career in a challenging project. Wage Range: The annual Starting salary for this position is between $120,000 - $135,000 annually + bonus Factors which may affect starting pay within this range may include geography/market, skills, education, experience, and other qualifications of the successful candidate. This position is also eligible for a Potential Annual Award depending on individual performance and Company performance, by the terms of the Company's plan. Benefits: The Company offers the following benefits for this position, subject to applicable eligibility requirements, including Medical, Dental, and Vision Insurance, Short-term and Long-term Disability and Basic Life and Supplemental Insurance. You will also be eligible to enroll in our 401(k) Retirement Plan, starting the first of the month. Paid time off: Vacation time will be accrued monthly and will be subject to change per the Company's policy updates. 5 days of sick time. Full-time employees will receive 2 floating holidays to use each year. If hired after July 1, employees receive 1 floating holiday to use for that calendar year. The compensation and benefits information are accurate as of the date of this posting. The Company reserves the right to modify this information at any time, with or without notice, subject to applicable law.

Job Title: General Manager A leading manufacturer in the Aerospace & Defense industry is seeking an experienced and dynamic General Manager to lead its large-scale manufacturing and machinery facilities. This role is part of the company's succession planning strategy and offers an exciting opportunity for a candidate with a strong background in manufacturing operations, leadership, and strategic vision. The successful individual will collaborate with senior management to ensure the growth, efficiency, and innovation of the company's operations, with potential to step into a higher leadership role in the future. Key Responsibilities: Leadership and Management: Oversee all day-to-day operations of manufacturing facilities, ensuring high levels of efficiency, quality, and safety. Manage and mentor a team of senior managers, supervisors, and operational staff to foster a culture of excellence. Strategic Planning: Collaborate with executive leadership to develop and implement long-term operational strategies that align with the company's vision, goals, and values. Operational Excellence: Lead continuous improvement initiatives to optimize manufacturing processes, enhance productivity, and maintain high-quality standards. Facility Management: Oversee the management of large manufacturing and machinery facilities, including resource allocation, equipment maintenance, facility upgrades, and adherence to safety and regulatory standards. Financial Stewardship: Partner with finance teams to develop and manage operational budgets. Identify opportunities for cost reduction, capital investment, and improvements in operational efficiency. Talent Development: Lead workforce development initiatives including training, skills development, and succession planning. Foster a culture of innovation, accountability, and continuous learning. Cross-functional Collaboration: Build strong relationships with various departments such as engineering, quality, procurement, HR, and sales to ensure smooth coordination and achievement of company objectives. Succession Planning: Actively prepare for future leadership responsibilities, gaining a deep understanding of all aspects of the business and assuming additional strategic responsibilities. Qualifications: Experience: 10-15 years of senior leadership experience in manufacturing operations, particularly within high-tech or precision engineering industries. Experience with large-scale manufacturing facilities is essential. Leadership: Proven success in leading and developing high-performing teams, with a demonstrated ability to motivate, mentor, and manage diverse groups. Education: Bachelor's degree in Engineering, Manufacturing, Business Administration, or a related field. An MBA or advanced degree is preferred. Skills: Strong strategic thinking and decision-making abilities Expertise in lean manufacturing, Six Sigma, and continuous improvement methodologies In-depth knowledge of manufacturing systems, equipment, and safety standards Excellent communication, negotiation, and interpersonal skills Ability to analyze complex situations and provide actionable solutions Personal Attributes: Visionary with the ability to drive change and influence organizational culture High integrity, transparency, and a commitment to operational excellence Strong focus on safety, quality, and efficiency in all operations Why This Opportunity? This is a chance to join a world-class company known for its innovation, quality, and customer service. The General Manager will play a key role in shaping the future of the organization with the potential for further career advancement into top leadership.

TheMilVet is partnered with PE clients who are consolidating fragmented industries across America. These are industries that have no national presence or brands that dominate the market. Our PE partners create value through consolidation and quickly scaling the core business in a high growth environment. As an example, a sister portco in this fund grew its revenue from $0 to $2B in 4 years and after 300+ acquisitions. For more information about his strategy, we've included an article from the Harvard Business Review . Private Equity Needs a New Talent Strategy Our clients enter a market through acquisition, hire a leader to be its champion for growth [the General Manager], and begin to rapidly scale the local market. As the new market grows, they search for other local complementary businesses to tie under the newly hired GM. Assuming performance, the goal is for the new GM to grow into the market leader responsible for multiple companies. This PE client is a top-decile private equity fund with a long history of successful investments in professional, residential, and tech services. This specific holding company is an investment out of its 9th fund, which will have ~$4.5 billion of committed capital and is focused on acquiring and growing residential home services companies. Company revenue has grown from $0 to $400M in 12 months. Their executive leaders who are building this firm are experienced PE operators and represent an all-star team. Past GM hires have included high performing Veterans with strong leadership skills and next-level execution abilities. Military profiles include leaders from Special Forces, Ranger Regiment, the nuclear Navy, USMC Infantry and MARSOC, etc. Position Details: This is an opportunity to be a General Manager at one of the company's partner brands. The GM will oversee all aspects of a location's day-to-day operations; the person is the ‘sunrise and sunset' for the entire business. The GM will drive growth, performance metrics, create an amazing workplace culture and develop all staff and management, constantly striving to be a world-class operator and helping others to do the same. You will own the full operating P&L of a specific geography in the continental US and will be responsible for driving organic growth of the business. You will be supported by regional presidents, partner services teams that work at the holding company level, and adjacent business CEOs. Additional primary responsibilities will include: Successful integration of tuck-in acquisitions that occur in your market area Hiring and managing business leaders within your company Partnering with peer CEOs to ensure that best practices are shared across the full platform Working with peers and leadership to share best practices Your Professional Qualifications: 5+ years post-military experience of demonstrated business growth Key attributes for the right hire: Unmatched will to win as a team Ownership mentality Growth mindset Able to identify opportunities, motivate employees, and create a culture of growth Data-driven decision making KPI focused Servant leader mindset History of building great teams of A-players with high retention Enjoys building a team-first mentality Bias for action History of operating at high pace of play Deep respect for blue-collar workers Compensation: High $100Ks OTE Performance-based equity Industry-leading benefits package

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The General Manager contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The General Manager blends business acumen and operational knowledge to drive retail and culinary business results while building a high-performing team. This role uses discretion in assigning duties to employees and in employment decisions and is accountable for the achievement of sales goals, store operations, staffing and performance management of all store employees. The General Manager reports to the District Manager. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Creates an environment where employees are informed and capable by directing training activities for all retail and culinary employees. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Manages the complete operations of the store. Ensures employees are effective at executing corporate initiatives in a timely, efficient and resource-wise manner. Delegates tasks appropriately and holds team accountable. Proactively monitors and manages store staffing levels according to retail and culinary censuses and fluctuations in seasonal business needs. Maintains an active performance development process. Provides coaching in the moment and performance feedback to employees. Conducts formal performance reviews. Seeks opportunities to increase topline sales. Challenges and inspires employees to achieve and execute sales driving initiatives. Analyzes and measures retail and culinary business trends. Develops and implements plans to drive topline sales, profitability and culinary revenue. Completes the store schedule optimizing allocated hours to meet retail and culinary goals. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data. Manages inventory, controls shrink, retail supply and culinary expenses. Appropriately partners with District Manager, HQ Retail Operations, Human Resources and other departments as needed or necessary. Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy. Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office. Additional responsibilities as assigned by District Manager or HQ. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the store coaching and directing employees; selling to customers and retrieving merchandise from stockroom or sales floor. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to retrieve and replenish merchandise. Ability to work a varied schedule to observe employees and customers at different times of the day, week and year. Ability to ascend/descend ladders in order to retrieve and/or move merchandise. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise weighing up to 35 lbs. EXPERIENCE AND REQUIRED QUALIFICATIONS: 3-5 Years of progressively responsible retail management experience. Prior experience as a Sur La Table Store Manager, preferred. Experience driving sales and motivating high performing sales teams. Experience training others and holding teams accountable. Experience leading and coaching teams of varied specialists. Proven financial management skills. Food Handler or Food Manager Certification. Proficient in POS systems. Familiarity with MS Office Suite (Word, Excel, Outlook). Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. Sur La Table Leadership Competencies for People Managers: Develop People: You never compromise on people. Lead the Way: You influence positive outcomes. Facilitate Success: Your team is motivated, engaged and accomplished. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. Sur La Table is an Equal Employment Opportunity employer. All qualified candidates will receive consideration for employment without regard to race, national origin, gender, religion, disability, genetic information, sexual orientation, veteran status, or marital status. Sur La Table will consider for employment qualified applicants with criminal histories in a manner consistent with all federal, state, and local ordinances.

General Manager Highlights: Strong compensation package & benefits Stable & growing company Single site, large facility Key responsibilities include: Managing all facets of operations including production, supply chain, sales, and marketing to optimize efficiency and profitability. Analyzing financial results, adjusting strategies, and making data-driven decisions to enhance business performance and achieve KPIs. Collaborating with cross-functional teams to introduce innovative product offerings, improve customer experiences, and drive market penetration. Setting and adjusting pricing strategies based on market insights, cost factors, and competitive positioning. Leading, mentoring, and building high-performing teams to foster a culture of accountability, collaboration, and continuous improvement. Requirements: Several years of experience in senior leadership roles within the food and beverage industry, with a proven track record of growing businesses and improving financial outcomes. Strong background in strategic planning, operational management, and P&L responsibility. Expertise in driving growth through successful execution of commercial and operational strategies. Deep knowledge of the food and beverage market, including trends, consumer preferences, and regulatory considerations. Excellent leadership and people management skills, with a focus on team development and performance.

As much as we worship the almighty tortilla, we obsess over surrounding ourselves with wonderful energy, culture, and team members. Joining our crew means you'll play a key role in bringing the spirit of Pink Taco and our menu to life for our fans. We are a company that is focused on growing both our brand and our team members. We want people who love to bring joy to others through great service and delicious tacos. And in return, we strive to create a great work environment. We will work hard but love our jobs. Plus, we'll have a hell of a lot of fun doing it too. All while offering: Competitive Pay in the range of $70,000 - $85,000 annually Health, Dental and Vision Benefits Bonus potential Paid Time Off PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include execution of menu items, ensuring quality culinary production, controlling all food related costs, back of house team member labor costs and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back-office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full-service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared workspace Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high-volume, full-service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Kitchen Manager, Chef Full Service Weekend Brunch Restaurant hours are from 11 Am to 10 Pm If you are a seasoned Kitchen Manager or Chef with a passion for food and a spark for creating a stellar dining experience, we want to hear from you! This is an incredible opportunity to be part of a team that values creativity, innovation, and hard work. We are looking for a Kitchen Manager who can lead our kitchen staff in the preparation of exceptional Mediterranean dishes, ensuring that every plate is up to our high standards in taste, quality, and presentation. Your key responsibilities will involve managing the daily operations of our kitchen, overseeing food preparations, and training our dedicated kitchen staff. To qualify for this position, you should have a minimum of 3 years as a Kitchen Manager or head chef or chef de cuisine, a certification in food safety and sanitation, and a demonstrated ability to lead a team. Experience in Greek Cuisine is a must. Exceptional leadership abilities, strong organizational skills, and a keen eye for detail are crucial for this role. We would like someone who is creative and can help with menu design. By joining our team, you'll become part of a vibrant workplace culture that values teamwork, professional growth, and culinary excellence. We offer competitive benefits, including health insurance, paid vacation, and ample opportunities for career advancement. If you're ready to take your career to the next level and contribute your talents to a thriving restaurant group, we encourage you to apply. Send us your resume, and let's explore how we can make a difference together in the exciting world of hospitality. We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Come join us and help us make a difference in the world of hospitality. Apply now!

Profile: Ideally experience within catering in large venues such as: convention centers, sports venues, large hotels , multi property, (hotels can be tricky, often in a hotel dealing with other things than food and beverage) country clubs (though they tend to be smaller). Team Structure/ Direct Reports: 3 catering managers reporting 2 to 3 supervisors. Hourly: Anywhere from 60-75 staff. This is a Union environment - union experience would be preferred but not a deal breaker Events: Last year was just shy of 2,000 events. Flexible schedule! Scalability is key. Most days smaller events, ie.: 20 person lunch, to 400 person dinner. There are upwards of 1k events a year; 3-4 major events a week (receptions of 100+), gamedays are heavy Very high volume event environment. Additional notes: Communication and data entry/analysis are a big piece. Scheduling responsibility. Heavy role in managing union, responding to grievances, write ups. Staff management, menu printing. Equipment inventory (making sure team is set for event) Event sizes can range from 10 - 3,000 person sized events. Management of other high level Managers Supporting Fenway and MGM Theater at Fenway and any additional travel as support staff Incredibly front, customer facing. Need polish, presentability, communication. Very detail oriented and detail focused. Specific Tools or Software used in the role: Heavily in Microsoft Office Suite, ABI, most programs are trainable. Experience with POS and inventory systems ideal. A lot of email communication. Experience: Education/ Certifications: Love a bachelors, but experience can substitute. ServSafe. Any kind of food safety cert would be a bonus

Reports To: Restaurant Manager A Kitchen Lead keeps things moving in our kitchen! This person is responsible for maintaining safty, quality and efficiency. A Kitchen Lead takes initiative, they can handle working solo shifts throughout the week and lead your team on high volume shifts during the weekends and events. A Kitchen Lead has good time management, they work quickly on their feet and have food safety knowledge making it easy to adjust to the “Remix Way”. Roles & Rotations: FOOD PREP LINE COOK DISHWASHING & CLEANING STOCKING, RESTOCKING & UNLOADING Responsibilities Include (but are not limited to:) Maintain positive attitude Strong attention to detail Ability to switch tasks quickly and effectively Greet customers with a smile Be patient and attentive Seek answers and results quickly Maintain a safe experience for all Strong Communication via phone and email Ability to take direction with little follow up Ability to work independently Working under strict time deadlines Be adaptable in changing roles Be assertive when necessary Work as a positive member of a team Cleaning Requirements At REMIX, all job titles must be proficient in everyday cleaning tasks. A Kitchen Lead is expected and not limited to… Keeping your station clean and stocked at all times Follows opening and closing protocalls Follows state guidelines for food safty and sanitation Can follow preventative maintence requirements for all kitchen equiptment Physical Requirements: Ability to be on feet continuously during shift Ability to lift 40 lbs consistently Ability to jump, crawl, slide through equipment for safety checks Ability to work on hands and knees Ability to speak clearly and confidently Ability to climb ladders Qualifications At least 18 years of age At least 1 years experience within the field Ability to pass a background check with no concerns Reference check(s)

We're looking for an experienced Senior Catering Manager to work directly with our President and General Manager as a key member of our senior leadership team. The ideal candidate is a seasoned leader who is seeking a highly autonomous role focused on delivering top-notch catering experiences and knows what “right” looks like! In this role, you'll oversee the planning and execution of events, manage a dynamic team, and ensure smooth day-to-day catering operations. This role requires a hands-on leader with a passion for hospitality, a keen eye for detail, and a talent for building and managing relationships. Key Responsibilities Catering & Event Execution Oversee the execution of catered events, ensuring everything runs seamlessly from initial contact with prospective clients through event execution. Serve as the primary point of contact for clients, ensuring their vision is brought to life. Work closely with chefs, event coordinators, and service staff to manage logistics, food presentation, and service flow. Anticipate and resolve any issues and help on-site catering staff manage contingencies during events-because problem-solving is second nature to you. Team Leadership & Staff Management Supervise, train, and motivate catering and event staff. Manage scheduling and staffing needs based on event volume and business requirements. Set high service standards and lead by example to ensure every event is executed with excellence. Client & Business Development Build and maintain strong client relationships, from initial consultation through event follow-up. Identify opportunities for growth, selling additional services, and driving catering sales. Collaborate with the marketing team to develop strategies that showcase our catering expertise. Negotiate contracts, ensuring a balance between client satisfaction and business profitability. Operational & Financial Oversight Coordinate with vendors, venues, and internal teams to ensure smooth event operations. Monitor catering budgets, control costs, and maximize profitability. Track financial performance and provide insights for continuous improvement. Qualifications & Skills Experience: 5+ years in catering management, event planning, or hospitality leadership. Leadership: A natural leader who can rally a team and manage high-volume events. Client Relations & Sales: Strong background in business development and customer service. Problem-Solving: Quick on your feet and calm under pressure. Organizational Skills: Able to juggle multiple events, deadlines, and details with ease. Tech-Savvy: Experience with event planning software, scheduling tools, and POS systems is a plus. Certifications: SERVSAFE Food Safety Manager, TIPS, or equivalent is always a plus. Why Join Us? Competitive Pay - We recognize and reward talent. B&M is employee-owned, meaning all employees become share holders and are eligible for monthly dividends. Comprehensive Benefits Package - we have a national health, dental, and vision plan that rivals the offerings from the largest companies. A Supportive, Team-Oriented Culture - We're a close-knit crew who love what we do. Opportunities for Growth - We support professional development and continuous learning. A Fun, Fast-Paced Work Environment - No two days are the same in catering, and we wouldn't have it any other way! The B&M Catering Company has been one of Rhode Island's largest and most iconic caterers since 1984. If you are a motivated and creative food service leader and are ready to take on a leadership role with a company that values passion, teamwork, and top-tier service, we want to hear from you! The B&M Catering Company, Inc. is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status, or any other legally protected status. Candidates from all backgrounds are encouraged to apply. B&M Catering, Inc. is an E-Verify employer.