Restaurant Manager Jobs in Cathedral City, CA

Director of Food and Beverage Reporting: General Manager About Sensei: Founded by Dr. David Agus and Larry Ellison, our ecosystem of products and experiences is designed with one intention: to empower you to grow well and lead the world toward greater wellbeing. Based on Dr. Agus philosophy, Sensei believes we can guide our guests to greater wellbeing by offering experiential movement, rest and nourishment classes and programs. The launch of the Retreats wellness brand took place on Lanai, Hawaii in partnership with Four Seasons lodging and food offerings by Nobu. In this location, Sensei Porcupine Creek, Sensei is operating the lodging operation, as well as world-class golf, tennis, spa, fitness, movement, nutrition, meditative, enrichment and body assessment facilities. In addition, Sensei will run the F&B operation, as part of a licensing agreement with Nobu. Sensei programs and continuing learning sessions are high-touch, evidence-led and supported by the latest technology. You can read our story here. Job Position Description: Sensei Porcupine Creek is looking for an experienced and innovative Director of Food Beverage to be a part of the Retreats Executive Management Team. The Director will provide effective leadership and management for all outlets, staff, and aspects of the Food and Beverage operations and will ensure consistent quality and exceptional culinary experiences in a luxury setting for our esteemed guests. The Director will manage the food and beverage budget and forecasting, labor costs, operating expenses, vendor relations, inventory control, and revenue generation. The Director will work collaboratively with the food and beverage teams and culinary partners to create and implement cutting edge menus, wine lists, and amenities and deliver exceptional service experiences that represent the quality and expectations of the Sensei brand and mission. Responsibilities: * Oversee the selection, training, development and evaluation of employees and managers in the Food & Beverage Division, ensuring superior quality in product and service is consistently delivered by a well-trained team of passionate professionals * Develop budgets, forecasts, and metrics to maximize profitability in the division and the hotel operations and maintain efficient financial management * Control labor and operating expenses through effective planning and budget strategies * Manage to annual budget and P&L goals in coordination with retreat and company financial objectives * Develop and implement policies for compliance, safety, and seamless operating standards * Ensure that all standards of cleanliness, safety and sanitation within the food and beverage facilities are maintained and regularly inspected * Work closely with the General Manager and other Division Heads to deliver extraordinary culinary experiences * Continually design and implement innovative products and practices that align with the company's culture, mission, and goals * Ensure the staff understands and consistently practices Sensei programs and services with regards to the culinary experience that reflect Sensei and Nobu standards * Develop and implement policies and procedures for all food and beverage operations and assure staff adheres to all SOPs and service protocols * Develop and implement ongoing service training programs for Front of the House food and beverage staff * Lead by example with the ability to mentor and inspire * Establish and communicate clear expectations aligned with the Sensei Culture and brand standards * Mentor and coach staff to ensure continued growth and effective succession planning * Maintain and demonstrate a strong commitment to ensure employees are well cared for in their daily work and that wellbeing activities and opportunities for growth are provided * Work with the Executive Chef to plan and implement creative and cutting-edge menus for all outlets and events * Evaluate and address guest comments and reviews regarding culinary outlet experiences, analyze root causes and create resolution and mitigation strategies * Be knowledgeable of existing and emerging health and safety protocols associated with COVID-19 and how they apply to our staff management and business practices * Understand the Sensei mission, philosophy and brand standards and develop a team culture around the core company mission * Maintain and monitor execution and follow-though of agreed upon daily, weekly, monthly, and quarterly communication meetings and resulting action items and initiatives as directed by the General Manager * Be familiar with and proficient in the Sensei technology used on-site Traits We Value * Commitment to a healthier living environment and embracing the Sensei Way and philosophy espoused and science identified in Dr Agus teachings and writings * Collaborative mentality and the ability to recognize how to get things done as a team * Self-confidence and composure to accept critique, process it, and apply the learnings to improve * Resourceful and adaptable, understanding that a big idea can come from anywhere * Open to learning, developing new skills and professional experiences * Loves a good challenge * Resourceful and adaptable * A strong sense of curiosity * Embraces feedback and constantly seeks to improve * Collaborative and knows how to get things done as part of a team Compensation & Benefits * Competitive salary and benefits package * Benefits commensurate with company policy for position * Medical, dental, and vision insurance * 401k and FSA plans * Subsidized gym membership * Cell phone bill reimbursement We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, sex (including gender identity or expression; pregnancy, childbirth, or related medical conditions), sexual orientation, age, religion, color, ancestry, disability (including association or relationship with an individual with a disability), marital status, National Guard obligation, genetic test results, arrest and court records, reproductive health decision, domestic or sexual violence victim status, breastfeeding requirements, assignment of income for child support obligations, or credit history or report Qualifications: * Minimum 5 years' experience as a Food and Beverage Manager in a luxury hospitality setting * Experienced in opening a luxury resort * Proven ability to develop and effectively manage budgets, forecasts and P&Ls * Strong organizational, computer and leadership skills with attention to detail * Ability to meet the demands and deadlines and to be efficient and productive in a dynamic environment * Familiar and comfortable with technology and applications such as Excel, Word, Asana, Slack * Excellent written and verbal communication skills * Provide supportive clear direction with an ability to analyze and problem solve while remaining curious and engaging people warmly and openly * Ability to recruit, retain, develop, motivate, and inspire a team * Strong personal commitment to wellness and motivated to live the Sensei Way * Discerning attention to detail and dedication to brand presentation * Performs additional duties as requested by manager * Must have valid authorization to work in the U.S. * Physical Requirements * While performing duties of this job, the employee is required to stand, walk, sit, and lift * Ability to work flexible schedules including holidays, weekends, and evenings * Ability to work in indoor and outdoor environments in a range of weather conditions

Full-time Description Overall responsibility for food & beverage execution for a club with a large Food and Beverage operation. Responsible for food and supply ordering, execution of all food delivery including menu design and maintenance, banquet planning and execution, staffing of food and beverage operations throughout the property including any restaurant, grill, snack bar, beverage cart or event space. Responsible for food safety protocols for the entire club. Essential job functions: Develop the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined. Plan for and schedule manpower, equipment, and supply requirements for the Food and Beverage operation and maintain accountability for the cost, utilization, and performance of employees and equipment. Responsible for the hiring, training, and proficiency (including performance reviews) of employees in the Food and Beverage operation. Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees. Implement policies and procedures for Food and Beverage operation. Maintain responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards. Assume responsibility for, and assist in, the cleanliness and proper set-up of dining room and any event space, including beverage cart staging Sell event space and catering capabilities for events. Develop and maintain the marketing and promotional programs as they relate to the Food and Beverage operation. Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods ensuring food and service standards are maintained. Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual. Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division. Assist in the development of the Annual Food and Beverage Budget/Plan, and manage by that budget/plan. Implement and monitor internal financial controls for the Food and Beverage operation. Implement and monitor Food and Beverage payroll policies, procedures, and controls, with an emphasis on minimizing labor costs. Maintain purchase order system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases. Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget. Requirements Physical Demands: Must be able to frequently sit, stand, bend, kneel, walk and crouch. Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Qualifications: Five years in a comparable food and beverage management role within the hospitality or restaurant industry. Successful background of managing food and labor costs. Event catering experience a plus. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. Salary Description $27.00 per hour

JOB PURPOSE: The Restaurant Manager at Polly's will lead their Team through continual demonstration of Accountability and Ownership as related to the individual operation of a single store location. This includes all facets of store operations, front-of-the-house, and heart-of-the-house, in addition to managing P&L, marketing, sales projections and analysis. The managing General Manager is the face of Polly's Pies in our local communities and is the key driving force for the Store in “Delivering the Promise" Every Day! “Fresh, Friendly, Above & Beyond Expectations by adding Extraordinary Value FIRST to Our Team and then to Our Guests Daily!” JOB ACCOUNTABILITIES: Deliver high-quality results through execution of workforce planning: recruitment, selection, onboarding, education, and coaching to support the continuity of Polly's standards. Proficient management of store through application of policies, service standards and continual improvement of standard operational procedures. Demonstrate effective leadership and efficient labor/team member management: Scheduling, monitoring, communication of job expectations, planning, counseling and enforcement of policies and procedures. Commitment to team building through rapport, support, coaching, delegation of tasks and team development. Support the long-term development of your management-level staff, holding Managers accountable for contributing to team and company objectives. Continually support all Manager-level staff through leadership, direction and training to achieve effective growth, increased business knowledge and overall skillset. Build relationships with Guests daily and support continued satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; responsible to initiate effective improvements. Adhere to and upholds cash handling policies and procedures to ensure proper cash management practices are being followed by all levels of team members. Responsible and accountable for all company money, which includes: verifying safe, making change, balancing cashier drawers, and handling bank deposits. Lead store and team to achieve breakthrough targets through implementation of all tools available to optimize production, quality guest-service standards, and productivity. Alignment of store to strategic and annual forecasts and budgets, monitor variance analysis to develop financing; establish and enforce financial controls to achieve and sustain financial targets. Provide added value by driving Brand Team initiatives, public and community relation programs in an effort to retain and attract business. Propose local store marketing recommendations suitable to location. Development and implementation of strategies to support the increase of store sales. Adhere to company service level standards to increase sales and minimize costs. (To include food, beverage, supply, utility, and labor costs) P & L responsibilities to include forecasting of sales, controllable profit and making adjustments as business conditions indicate to maintain and increase acceptable level of sales. Control profit & loss of Store by adhering to cash control/security procedures, inventory control, labor management, evaluate financial reports, and take appropriate corrective actions. Proficient estimation levels of food and beverage costs. Work with the Home Office and Commissary for efficient provisioning and purchasing of supplies. (Excludes: Autoship) Oversees proper portion control and quantity of food/bake goods in order to minimize waste. Approximate the food needs of the store, place orders with distributors, and schedule fresh food and supply deliveries. Control and report the store inventory through internal systems, make recommendations as needed. Responsible to ensure accurate, timely completion of store financial (invoices, audits, reporting) and personnel/payroll related duties in accordance with company standards, policies, and procedures. Ensure compliance with operational standards, company policies, federal/state/local regulations, and laws. Ensure proper security procedures are in place and upheld to protect our Team Members, guests, and company assets. Certify store satisfies required state standards to assure sanitary practices and maintenance of premises to pass internal/external regulatory inspections. Responsible to perform periodic audits and execute timely resolution . JOB ACCOUNTABILITIES: (Continued) Ensure a safe environment for team members and guests to reduce the risk of accident/injury and promptly reports to appropriate parties in the event of injury. Maintain excellent communication with Area Director to keep them fully informed of all issues (i.e. - Issues, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or propose alternative courses of action. Demonstrate excellent people management skills, providing timely and meaningful coaching to direct the work of team members and motivate a diverse team. Work in conjunction with Human Resources to oversee time and attendance issues, counsel, work ethics, conflict resolution, and other related HR issues. When necessary, you will coach and discipline. Responsible to comply with all CA wage and hour laws including, Polly's meal and rest policy. Required to work varied hours, weekends, all holidays, and a minimum of one closing shift per work week. Holidays are blackout days as they are considered peak periods for the business, and are subject to change based on business needs (calendar available upon request) SKILLS AND EXPERIENCE REQUIRED: 5+ years of previous food service and restaurant supervisory experience Mandatory to have a valid driver's license, reliable transportation and proof of auto insurance Strong working knowledge of store operations, management principles, including scheduling, cost control, continuous improvement, and inventory control policies Must have intermediate-level computer skills (POS, Microsoft Office) Must have food preparation skills as they relate to restaurant business Must be up to date on food safety and health codes Customer focused with the ability to work independently or as part of a team Must have extensive working knowledge in customer relations Successful completion of all levels of the company's management development training program (MIT) * Salary range is inclusive of potential bonuses Compensation: $50,000.00 - $95,000.00 per year 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. Click here to access our CCPA Notice at Collection for employees and applicants.

Our network of stores is seeking motivated team leaders. Experienced restaurant professionals can expect an environment in which they can grow professionally and personally in a fast-paced setting.

$62000 per year - $75000 per year The manager is responsible for leading department-level restaurant operations; models and demonstrates leadership that is grounded in the Darden Core Values. Successful performance is measured by consistent delivery of balanced results through our systems, methods and procedures from the perspective of all our stakeholders. This leads to sustained growth in sales and profits achieved through personal, people, business and results leadership. Job Requirements * A minimum of 2 years, current, salaried management experience in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and guest service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Restaurant Managers receive competitive salary & quarterly bonus eligibility * Eligibility for medical, dental, and vision benefits * Company-paid Short-Term Disability and Life Insurance * 2 weeks paid vacations and up to 5 flex days in your first year * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * After one year of service Company 401(k) with a match up to 120% on the first 6% of salary Company paid Retirement Plus Benefits Darden Employee Stock Purchase program * Discount program for 1,000 of merchants

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a Resort that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you! Overview Starting annual salary: $68,640 Principle Responsibilities & Position Purpose: Assists with the management, direction and organization of restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. * Thorough knowledge of restaurant operations and preparation techniques. * Knowledge of beverage operations and wines. * Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements. * Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. * Ability to work under pressure and deal with stressful situations during busy periods. * Ability to access and accurately input information using a moderately complex computer system. * Interpersonal skills to provide overall guest satisfaction. ESSENTIAL FUNCTIONS Average Percent of Time 30 % Interviews, selects, trains, supervises, counsels, disciplines and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments. 20 % Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis. 20 % Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner. 10% Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas. 10 % Participates in marketing efforts of restaurants, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials. 10 % Responsible for ensuring compliance with all policies and procedures th Qualifications EDUCATION High School graduate or equivalent required. Four year college degree in Hotel and Restaurant Management preferred. EXPERIENCE At least two years experience in related field required. LICENSES OR CERTIFICATES Food Service Sanitation certification. Alcohol Service permit (state required). CPR certification preferred. GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. Compensation Range The compensation for this position is $68,640.00/Yr. - $68,640.00/Yr. based on qualifications and experience.

Restaurant Manager – Upscale Winery Restaurant | Southern California Wine Country An established and highly regarded winery in Southern California’s scenic wine country is seeking an experienced Restaurant Manager to lead daily front-of-house operations at its full-service, farm-to-table restaurant. This is a full-time, leadership position focused on delivering outstanding guest experiences in a refined yet relaxed setting. Compensation & Benefits: Competitive salary up to $80,000 Bonus potential Health, dental, and vision benefits 401(k) with company match Paid time off and additional perks Key Responsibilities: Oversee daily FOH operations including dining room, bar, and private events Ensure consistent execution of service standards and guest satisfaction Lead, train, and develop a high-performing front-of-house team Collaborate with culinary leadership to ensure a cohesive guest experience Monitor labor, costs, and inventory to support profitability Handle guest inquiries and concerns with professionalism and urgency Uphold all health, safety, and compliance standards Qualifications: 3+ years of restaurant management experience in a full-service or fine-casual environment Strong leadership and team-building abilities Excellent communication and organizational skills Wine knowledge or experience in a winery setting is a plus Ability to work a flexible schedule including weekends and holidays Passion for hospitality and creating memorable dining experiences This is a unique opportunity to work in a stunning location with a respected hospitality team. If you're a motivated leader who thrives in a guest-first environment, we'd love to hear from you.

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

Our network of stores is seeking motivated team leaders. Experienced restaurant professionals can expect an environment in which they can grow professionally and personally in a fast-paced setting.

1909 Gastropub in Old Town Temecula is seeking an experienced Restaurant Manager who is passionate about providing an exceptional guest experience while leading and managing a high performing team! We pride ourselves on our craft cocktails, excellent food, and extraordinary guest experience! Our ideal candidate will have a passion for food, guest experience, and team while maintaining the highest level of service! Excited to hear more? Strive on High Energy and Busy Environment? Love to Lead? We are looking for someone to join our Management Team that has strong interpersonal and communication skills, is a strong problem-solver, and thrives while working under pressure in a fast-paced environment. Restaurant Manager Expectations “Live by passion, teamwork, integrity, determination, and excellence” You will be responsible for providing leadership and managing the activities of our team members and ensuring that our guests are satisfied with food, quality, and service. To be a successful manager, you will demonstrate strong leadership and management skills and ensure overall compliance with food/health and safety regulations. Ultimately, an exceptional manager should be able to handle stressful situations and achieve excellent customer service within their team and our guests. MANAGER RESPONSIBILITIES Actively involved and Responsible for the day-to-day operations of the restaurant Interviewing and Hiring of all team members Training new and current team members and ensure they follow guidelines and processes to provide exceptional service. Supervising the day-to-day tasks and holding team accountable. Ensure compliance with health and safety regulations. Educate team members on proper food handling, safety, hygiene and quality guidelines Team Recognition - demonstrate and implement constant recognition to create and enhance high performance teams. Team Development / Promotions Continuous and effective communication within your management team and your staff Own and Manage schedules for your team Control operational costs and identifying ways to cut waste REQUIREMENTS Minimum 3 years management experience at a high-volume restaurant or bar 1 year of craft cocktail and craft beer experience Must be at least 21 years of age due to Liquor Licensing Requirements Flexible hours including mornings, nights, weekends, and holidays Able to coach new hires and motivate team members Has managed a team of at least 40 employees Ability to direct a large team and high-volume restaurant with 280 seats * All positions often include lifting/moving/loading of 25-pound items and occasionally up to 75 pounds. While performing the duties of this job, the employee is frequently required to stand, walk, sit, talk or hear, use hands and/or reach with hands and arms, climb, balance, stoop, kneel, crouch, crawl, taste and smell. Specific vision abilities required by this job include close vision, at least 20" or less; distant vision at 20' or more and color vision (ability to identify and distinguish colors), peripheral vision (ability to observe an area that can be seen up and own or to the left and right while eyes are fixed on a given point), depth perception (three-dimensional vision, ability to judge distances and spatial relationships), and the ability to adjust focus. MANAGEMENT BENEFITS Competitive Salary ($72k - $90k) depending on experience Complimentary Food while working Management Incentive Meal Card Employee discounts Medical Benefits Retirement Savings Program Paid Time Off WANT TO APPLY? If you've checked all the boxes and this sounds like the right opportunity for you, we want to know! Apply Today!

Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

Assistant General Manager Our Blend: Born and brewed in Southern California since 1963, TheCoffee Bean & Tea Leaf has become one of the world's largestspecialty coffee and tea retailers. Todaywe have global presence with Cafés around the world and offices in California,Singapore and Malaysia. As we grow our brand, we are committed to maintaining ourvalues, heritage and passion for our products. We have always had a creative and caring spirit. This energy embodied byour Team Members made us famous and beloved by our guests, first in SouthernCalifornia and now around the world. We are a brand centered around passion. Apassion for our premium products, our people and our customers. Passion is contagious,and we've got a serious case of it. If you are just aspassionate as we are, come join our Brew Crew!! The position we arebrewing: Do you love premium Coffee &Tea? Do you want to work for a socially responsible, guest service drivencompany? The Coffee Bean & Tea Leaf Assistant General Manager curatesmemorable experiences for our guests and the CBTL team daily. We are seekingfriendly, dedicated, and creative Barista's to provide our guests with theworld's finest quality coffee and tea experience. As a member of our team, youwill have the opportunity to engage with the clients while developing yourskills in a variety of areas across the business. Many of our General Managersstarted off as Baristas! If you are looking for an opportunitywhere you can be yourself and have fun doing it, while creating a base of loyal CBTL fans out of the local community, we want to talk to you about joining ourgrowing and diverse team. Whatyou will Measure and Blend: * Leadby example. Be an advocate for your team by driving sales and serviceperformance through coaching and training. * Bea coffee & tea expert. You bring the passion, we provide the training, andyou share it with the team and guests. * Generatenew guests. Many guests shop online these days; however, the store is where wemeet many of our guests for the first time. * Careabout safety. Safe store environment, healthy employees and guests are ournumber one priority. * Contribute.Assists the General Manager to manage a profitable store by tracking sales andoverseeing the day to day operations. Help the store with tasks, ideas andsupport store growth operationally. * BeCreative. Visual merchandising and product placement to create memorableexperiences for the guests. * Bean advocate. As the face of CBTL you will build the store presence byconnecting with your local community to attract & retain fresh talent. Your Ingredients: * AtThe Coffee Bean & Tea Leaf, we hire for our core values Friendliness /Respect / Ownership / Teamwork / Honesty - FROTH and identify team members whoshare these values. Perks: * Benefits: Medical, Dental, Vision, 401K, Pet,Accident, Life, Long-Term & Short-Term Disability * Discounts on our Coffee and Tea * Pay Rate: $26.00-$28.00 Hourly * Observed Holidays * Vacation Pay * Sick Pay This role may besubject to the following working conditions: * Climbing * Balancing * Stooping * Kneeling * Crouching * Reaching * Standing * Walking * Pushing * Pulling * Lifting * Grasping * Feeling(Tangible) * Talking * Hearing * RepetitiveMotion * Sitting * Mediumwork - Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds offorce frequently, and/or up to 10 pounds of force constantly to move objects. * The worker is subject to both environmental conditions. Activities occur insideand outside. * Theworker is subject to extreme cold. Temperatures typically below 32 degrees forperiods of more than one hour. Consideration should be given to the effect ofother environmental conditions, such as wind and humidity. * Theworker is subject to extreme heat. Temperatures above 100 degrees for periodsof more than one hour. Consideration should be given to the effect of otherenvironmental conditions, such as wind and humidity. * Theworker is subject to noise. There is sufficient noise to cause the worker toshout in order to be heard above ambient noise level. * Theworker is subject to hazards. Includes a variety of physical conditions, suchas proximity to moving mechanical parts and moving vehicles. * Theworker is required to function in narrow aisles or passageways. International Coffee & Tea, LLCdba The Coffee Bean & Tea Leaf is fully committed to Equal EmploymentOpportunity and to attracting, retaining, developing and promoting the mostqualified employees without regard to their race, sex, gender, color, religion,sexual orientation, national origin, age, physical or mental disability,citizenship status, veteran status, genetics, or any other status protected bystate or federal law. The Coffee Bean &Tea Leaf expressly prohibits anyform of employee harassment or discrimination on the basis of any suchprotected status. The Coffee Bean & Tea Leafprovides equal employment opportunities (EEO) to all employees and applicantsfor employment without regard to race, sex, color, religion, gender, sexualorientation, national origin, age, disability, marital status, amnesty, orstatus as a covered veteran in accordance with applicable federal, state andlocal laws. This policy was intended to comply, and The Coffee Bean & TeaLeaf so complies, with applicable state and local laws governingnon-discrimination in employment in every location in which the Company hasfacilities. This policy applies to all terms and conditions of employment, including, but notlimited to, hiring, placement, promotion, termination, layoff, recall,transfers, leaves of absence, compensation and training. We are dedicated toproviding a work environment free from discrimination and harassment, and whereemployees are treated with respect and dignity. We use eVerify to confirm U.S. Employment eligibility.

Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Temecula, CA As a Restaurant FOH Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary + 5K Signing Bonus Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job Details Coachella, CA Full TimeDescription TWENTY-NINE PALMS BAND OF MISSION INDIANS Manages all Banquets and Catering operation activities and initiatives. ESSENTIAL DUTIES AND RESPONSIBILITIES: The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job successfully. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Provide outstanding customer service to guests and all other employees by exceeding our mission statement. Consults with clients to plan and determine event requirements, including number of guests and size of venue. Discusses menu choices and associated costs with clients. Collaborates with chef regarding special items to be added to the menu. Oversees preparation of the venues for events. Sets up and arranges tables and chairs, serving stations, lines, tableware, serveware, and silverware. Ensures the venues are clean and food is handled in a sanitary manner. Maintains accurate records of costs for catering services. Collects payment for food and services as specified in contract. Addresses problems or complaints concerning food or services provided. As required, may assist with scheduling and planning of other aspects of the event, including decorations, flowers, photographer, music, or entertainment. Maintain excellent communications with all Directors and Supervisors. Implements approved departmental policies and procedures. Ensure the budget for the department is monitored and adhered to by implementing effective processes and procedures. Prepare necessary data for the budget in area of responsibility. Keep abreast of competitive changes including industry trends and local competitive set. Develop, maintain and nurture a positive work environment. Responsible for maintaining a disciplined environment and implement practices that promote safety, quality and productivity. Help coordinate and supervise training, assignments and development of subordinates. Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS). Present a positive image of the Tribal organization to its guests and vendors and to assist them as required. Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment. Able to make difficult decision in a fair and honest manner. Strong verbal and written communication skills. Perform any other duties that may be assigned from time to time. Qualifications SUPERVISORY RESPONSIBILITIES: Manage directly and indirectly all employees of the Banquets and Catering Department. Adhere to the Tribal organization's policies, procedures and applicable laws. Responsible for the overall direction, coordination, and evaluation of this unit. Carry out supervisory responsibilities which include but are not limited to: interviewing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION AND EXPERIENCE (MUST BE DOCUMENTED): High School Degree (or GED) Five (5) years (or equivalent) Supervisory/Management experience. Bachelor's degree in Hotel Management, Food Management, or related field preferred. Knowledge of catering software and Banquet Event Order (BEO) experience. Knowledge of Banquet menu development. CERTIFICATION, LICENSES AND ANY ADDITIONAL REQUIREMENTS: Must pass periodic random drug screens. Must be able to pass background suitability investigation. Must obtain a Tribal Gaming License. Must obtain all other applicable certifications and licenses. Must provide proof of eligibility to work in the United States within 72 hours of employment. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to talk and hear. The employee is frequently required to stand; walk and sit. The employee is occasionally required to use upper extremities, including but not limited to, hands and fingers to handle, or feel; reach with hands and arms. They may be occasionally required to climb or balance, stoop, bend, push, pull, twist, kneel, crouch, or crawl. The employee must occasionally lift up to 25 pounds and/or push, pull up to 50 pounds. The employee is occasionally required use repetitive movements to complete tasks. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Employee may be occasionally required to work in low light conditions, and may be exposed to loud noise for extended periods. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Multiple locations. Some enterprises are open 24 hours per day, 7 days per week; therefore, you must be flexible to work any and all hours. Must be available for emergency calls 24/7. Must be available to work weekend and holidays. Some enterprises are gaming facilities. Some enterprises are not a smoke-free environment. Surveillance cameras and audio equipment monitor the premises recording activity throughout most of the facilities on 24 hours per day, 7 days per week basis. INDIAN PREFERENCE ACT: The Twenty-Nine Palms Band of Mission Indians has a resolution on file with Human Resources to ensure that Indian Preference will be adhered to in the following order in accordance with IPA: 1. Tribal Members 2. Other Native Americans 3. All other ethnic groups

Benefits: 401(k) Dental insurance Health insurance Training & development Vision insurance Qualifications: Service and Hospitality is #1 Passion to Serve Others Must be Reliable and Punctual Be Team-Oriented Be Multi-Tasking Have Organizational Skills Have Excellent Communication Skills Ability to Thrive in the Fast-Paced Environment Have Positive Attitude Have Professional Appearance and meet Company Grooming Standards Food experience preferred, but not required Responsibilities, Knowledge, Skills and Abilities Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times. Accomplish and maintain the highest quality of food, beverage and services Oversee food presentation, kitchen procedures and other food and service related areas Manage Food and Labor costs. Must set and meet sales goals, weekly inventories, monthly budgets, etc. Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability Follow systems, policies and to provide guidance and implement changes to ensure quality standards Communicate daily to all employees any special instructions, shift meetings, promotions, etc. Coordinates departmental responsibilities, trains all employees. Delegate the appropriate tasks and manage staff workloads. Follow guidelines for operational readiness, follow management flow patterns and check lists Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics. Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction. Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant's preventive maintenance program. · 40 - 45 hour / 5 day work week· 12 week Training Program Free On-Shift Meals Paid On-Duty Meal Periods (after completion of training) Compensation: $21.65 - $23.00 per hour Company Character & Culture BMW Management, Inc. is an independent family operator of Sizzler restaurants in California with locations spanning from San Diego to the Greater Sacramento Area. Since our humble beginning in 1983, BMW's exclusive New Generation Sizzler restaurants have enchanted the hearts and minds of our guests. BMW is a cutting edge and visionary restaurant company developing a legendary dining experience for its guests. Their extreme remodels and new ground up buildings demonstrate a hefty dose of innovation and renovation, which has enhanced the brand, and today, resonates with all generations. BMW's secret to Great, Great Service is a Caring Team! If you believe and live by these personal attributes please apply to Join our Team today: Heart of Service! Passion for the Guest! Teachable! Focused on creating positive and memorable relationships! Love to Smile! Sizzler's Craveable Fare BMW's Sizzler steakhouse restaurants proudly serves Certified Angus Beef brand steaks that are cut fresh daily on our premises. Our steaks have unrivaled flavor, juiciness and tenderness and are raised by dedicated family ranchers. Sizzler is where America comes to eat with fresh seafood, delicious chicken and pasta dishes, Hand-crafted Burgers and Sandwiches, slow-cooked BBQ Baby Back Ribs, plus Sizzler's world famous Unlimited Craft Salad Bar featuring premium home-style soups, fresh fruit, healthy craft salads all prepared fresh daily, plus a fun ice cream sundae bar enjoyed by all ages! A favorite slogan we love to say is, “Hello Appetite, We've Been Expecting You”! REAL FOOD. MADE FRESH IN REAL KITCHENS

WHO WE ARE: Be a member of the winning team at Valley View Casino & Hotel - named one of San Diego's Best Places To Work by the San Diego Business Journal. Valley View is where fun and your future will come together - join our team for a fun and exciting environment with amazing benefits that focus on you, your family and helping you reach your lifetime goals! Deeply rooted in the Valley Center community, we, the San Pasqual Band of Mission Indians, have a rich local history. With traditions founded upon “good neighbor” values, our Tribe has been a part of this community for many generations. Valley View Casino & Hotel reflects our proud heritage of enterprise and opportunity; it is a place for our friends and neighbors. At Valley View Casino & Hotel our team members are the foundation of who we are and what we do. The compassion, encouragement and level of experience that you will be exposed to will put you on a career path full of opportunities for advancement. Description of the Position: Assist in the supervision and management of all front of the house operations in assigned Food & Beverage outlet. Assistant Food & Beverage Manager will be responsible for supervising and directing team members in their daily job functions, while ensuring that high standards of guest service are maintained at all times. Team Member will work independently under minimal supervision. This position relies on extensive experience, instructions, pre-established guidelines and excellent judgment to perform the functions of the job. A certain degree of creativity and latitude is required. Primary Duties, Responsibilities, and Tasks: All team members are obligated to support and uphold the Valley View Casino & Hotel's Standards of Excellence, Mission and Vision Statements as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service. Monitors and engages staff for outstanding guest interactions. Ensures that the front of the house Food & Beverage operations are within the strategic plans and vision of the department as set forth by the Vice President/Director of Food & Beverage. Promotes outstanding guest relations and guest service. Ensure the cleanliness of assigned Food & Beverage operation and its surrounding areas to meet or exceed health code regulations. Ensures that all guest complaints, issues or special requests are resolved and carried out within a timely manner. Maximizes cost effectiveness within assigned Food & Beverage assigned area of responsibility by ensuring compliance with established budget, labor and revenue benchmarks. Ensures beverage standards are carried out to maintain protection of Valley View Casino & Hotel's alcohol license. Knowledge of the Dram Shop Act, Alcoholic Beverage Control Act, local jurisdiction, gaming laws (federal, state, etc.) and attendant regulations as well as company internal controls, policies and procedures. Ensures that all tip reporting and tracking is done accurately on a daily basis. Serves as a mentor for team members in the department. Works collectively with the management team in providing input, suggestions, and recommendations for Food & Beverage operations and guest service. Conducts daily huddles with team members in the department. Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control. Maintains a thorough knowledge of company facilities, as well as special events on property, in order to advise guests and fellow Team Members of same, whenever possible. May be required to attend special events, including meetings and continued job-related training sessions. Other duties as assigned by management. Responsible for conducting all responsibilities in a professional and ethical manner Responsible for maintaining a consistent, regular attendance record. Adheres to performance standards, company policies and procedures, as they relate to the department. Supervisory Responsibilities: Supervises any Team Member(s) under span of control. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a non biased outcome. Required Qualifications: High school diploma or GED equivalent and two years of restaurant/beverage management experience or an equivalent combination of education and experience. One year of progressive leadership experience including mentoring, training, and coaching of peers. Completion of six months of participation in the job coach program in the last year can be substituted for the leadership experience. Strong proficiency in Microsoft Office Software programs. Ability to communicate effectively in a positive manner using English in both written and oral form. Ability to work a flexible schedule including all shifts, weekends and holidays. Ability to stand on a hard surface for long periods of time. Ability to maintain and advance camaraderie throughout the Food & Beverage operations. Ability to multi-task and reprioritize throughout the day where presence is optimized for the entire Food & Beverage operation. Demonstrated confidentiality, privacy and safeguarding of team member information. Strong organizational and analytical skills. Leadership skills including the ability to articulate clear and precise direction and create a positive work environment with open communication and consistency. Ability to speak and understand the English language. Ability to write routine reports and correspondence. Ability to read, analyze and interpret documents such as safety rules, instructions, guidelines, operating and maintenance instructions, and policies and procedure manuals written in the English language. Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form referring back to established guidelines and policies and procedures. Ability to define problems involving several concrete variables, collect data, establish facts, and draw valid conclusions to carry out primary duties, responsibilities and tasks. Ability to work with mathematical concepts. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must use excellent judgment when providing information to our guests and maintain positive guest relations at all times. Knowledge of Human Resources policies and procedures sufficient to ensure correct application and adherence in the supervision of direct reports. Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency. Must be able to successfully pass applicable auditions or skill testing and a drug screening test. Preferred Qualifications: Two or more years in a high volume Food & Beverage operation in supervisory position. Previous experience working in a gaming environment. Demonstrated experience in the art of coaching for success. Physical Requirements of the Position: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. Clear vision (close, distant, color, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment and other essential job functions. While performing the duties of this job, the Team Member is regularly required to talk and hear. The Team Member is regularly required to sit and use hands to finger, manipulate, handle, or feel. The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The Team Member must frequently lift and/or move up to 25 pounds and occasionally required to lift and/or move up to 50 pounds. Working Conditions: The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts. While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles. The Team Member is usually subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes. The Team Member is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. Other Information: Native American hiring preference applies. This does not list all the duties of the job. You may be instructed by management to perform other tasks or functions. You will be evaluated in part based upon your performance of the tasks listed in this and your ability to commit to the Standards of Excellence. Management has the right to revise this at any time. The job description is not a contract for employment. All team members are obligated to support and uphold the Valley View Casino & Hotel's Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greeting guests in a courteous and caring manner using personalized service. Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency. Must be able to successfully pass applicable auditions or skill testing and a drug screening test. While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles. The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts. Other details Pay Type Salary

PRIMARY PURPOSE: To learn, understand and undertake the role and responsibilities of the Mall Manager while supporting the Mall Manager in protecting and enhancing the value of the owner's real estate assets. The incumbent will assist the Mall Manager in identifying center objectives while learning how to translate those objectives into operations, marketing, leasing and other profit enhancing strategies. PRINCIPAL RESPONSIBILITIES: The successful candidate's responsibilities will include, but not be limited to: Maximize EBITDA through a deliberate process of increasing all potential income sources, while controlling expenses Understand and analyze all financial reports, leases, REAs, and other information and concepts and work with the mall team to implement the appropriate strategy to achieve the property's targeted EBITDA budget and growth rate Assist Mall Manager with the development and implementation of a comprehensive Strategic Business Plan which addresses the opportunities and needs of the center Learn and understand all aspects of permanent leasing results and participate in leasing activities from canvassing through lease execution Optimize total performance in short-term leasing while maintaining exceptional standards Understand all aspects of the Simon security initiative and support the Mall Manager in the development and implementation of the property's public safety and security strategy Understand all aspects of the marketing and SBV initiatives while enhancing revenue and retail sales through the development and implementation of the property marketing plan Create a best-in-class shopping experience for customers in every possible way Work with the mall team to create a positive shopping experience for customers through establishing and maintaining appropriate operating standards at a competitive cost Assist in the development and execution of the 5-year capital plan that focuses on asset preservation and life cycle costs, maintains a comfortable and safe shopping environment, and reflects revenue enhancement/expense reduction opportunities Learn and understand the skills required to identify, retain, develop, motivate and successfully lead all members of the mall team Develop and maintain strong, productive relationships with tenants and anchor stores Understand and take an active role in developing and sustaining strong and productive community and partner relations Gain in-depth knowledge and understanding of all aspects of administrative and company policies and procedures MINIMUM QUALIFICATIONS: Minimum of 1 or more year's experience or training in management, business, or a field related to commercial or retail real estate Bachelor's Degree from a 4-year college or university Ability to analyze and interpret financial reports, budgets, contracts and similar documents necessary to management and operate a shopping center Demonstrate sound verbal and written communication skills, and be comfortable in public speaking situations Strong human relations skills Ability to adapt to a dynamic work environment The salary range for this position is $80,698.05 - $145,518.84. Actual compensation within that range will be dependent upon various factors, including an individual's skills, experience and qualifications and the geographic location of the job. It is uncommon for an individual to be hired at the top end of the pay range.

PRIMARY PURPOSE: To learn, understand and undertake the role and responsibilities of the Mall Manager while supporting the Mall Manager in protecting and enhancing the value of the owner's real estate assets. The incumbent will assist the Mall Manager in identifying center objectives while learning how to translate those objectives into operations, marketing, leasing and other profit enhancing strategies. PRINCIPAL RESPONSIBILITIES: The successful candidate's responsibilities will include, but not be limited to: Maximize EBITDA through a deliberate process of increasing all potential income sources, while controlling expenses Understand and analyze all financial reports, leases, REAs, and other information and concepts and work with the mall team to implement the appropriate strategy to achieve the property's targeted EBITDA budget and growth rate Assist Mall Manager with the development and implementation of a comprehensive Strategic Business Plan which addresses the opportunities and needs of the center Learn and understand all aspects of permanent leasing results and participate in leasing activities from canvassing through lease execution Optimize total performance in short-term leasing while maintaining exceptional standards Understand all aspects of the Simon security initiative and support the Mall Manager in the development and implementation of the property's public safety and security strategy Understand all aspects of the marketing and SBV initiatives while enhancing revenue and retail sales through the development and implementation of the property marketing plan Create a best-in-class shopping experience for customers in every possible way Work with the mall team to create a positive shopping experience for customers through establishing and maintaining appropriate operating standards at a competitive cost Assist in the development and execution of the 5-year capital plan that focuses on asset preservation and life cycle costs, maintains a comfortable and safe shopping environment, and reflects revenue enhancement/expense reduction opportunities Learn and understand the skills required to identify, retain, develop, motivate and successfully lead all members of the mall team Develop and maintain strong, productive relationships with tenants and anchor stores Understand and take an active role in developing and sustaining strong and productive community and partner relations Gain in-depth knowledge and understanding of all aspects of administrative and company policies and procedures MINIMUM QUALIFICATIONS: Minimum of 1 or more year's experience or training in management, business, or a field related to commercial or retail real estate Bachelor's Degree from a 4-year college or university Ability to analyze and interpret financial reports, budgets, contracts and similar documents necessary to management and operate a shopping center Demonstrate sound verbal and written communication skills, and be comfortable in public speaking situations Strong human relations skills Ability to adapt to a dynamic work environment The salary range for this position is $80,698.05 - $145,518.84. Actual compensation within that range will be dependent upon various factors, including an individual's skills, experience and qualifications and the geographic location of the job. It is uncommon for an individual to be hired at the top end of the pay range.

About our Company: Ponte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery. We are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Job Summary: The Restaurant and Bar Supervisor will supervise the daily operations and the overall dining experience of the restaurant and bar operation at Ponte Vineyard Inn. Ensure the quality of service, food and beverages exceed our guest's expectations. Support management in protecting the assets of the company in cost controls, inventory, safety and proper sanitation. These tasks are to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest and associate satisfaction. Compensation: $26.00 - $28.00 DOE Schedule: Wednesday - Sunday; 1:00pm - 9:30pm + 4:00pm - 12:30am - or- Thursday - Monday; 7:00am- 3:30pm Schedule is based on Hotel business needs Weekends + Holidays are a must Benefits: Medical, Dental + Vision 401K Matching 2 Paid Holidays (Thanksgiving + Christmas) Sick + Vacation Time Essential Duties and Responsibilities: STANDARDS AND POLICIES: Understand the Ponte values and service standards and adhere to them. Be familiar with hotel emergency procedures and provide calm, reassuring assistance to guests and fellow associates in the event of an emergency. Will be the MOD during the shift and is responsible for maintaining a smooth operation. Be familiar with information concerning front-of-house operations such as daily beverage sales, cost-of-sales, and labor costs. Assist in achieving objectives in sales, service, quality, cleanliness and environmental standards set by the hotel. Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the operation, associates and guests. Control cash and other receipts by adhering to proper cash handling and reconciliation procedures in accordance to the company guidelines. GUEST RELATIONS: Diplomatically and effectively handle all guest complaints, including difficult and unusual occurrences, referring to the Food and Beverage Manager or Hotel Manager if necessary. Respond to all guest requests, problems, complaints and/or accidents presented through reservations, comment cards, letters and/or phone calls, in an attentive, courteous, prompt, and efficient manner. Follow up to ensure guest satisfaction. Be confident in taking the lead and resolve any guest issues that arise BAR and RESTAURANT: Supervise all aspects of the front-of-house operations in the Restaurant and Bar department including: The Cellar, Bouquet Restaurant, In-Room Dining and The Poolside Bar and Café by exercising demonstrated knowledge and experience in all phases of restaurant, bar, and staffing. Ensure that all food products are consistently prepared and served according to the Executive Chef's recipes, and the hotel standards. Ensure all equipment is kept clean and kept in excellent working condition. Ensure that all side work responsibilities are completed by associates through personal inspection. ASSOCIATE RELATIONS: Maintain a positive work environment through teamwork and consistent positive motivation. Ensure that all associates are kept informed of property activities and status changes. Work with Restaurant and Bar Manager and Hotel Manager to interview potential candidates. Motivate and coach all associates. Provide training and feedback for all associates as needed to ensure guest satisfaction is maintained. Consult with Restaurant and Bar Manager and/or Hotel Manager for associate counseling. Set the example of excellence in standards to other associates at all times. Assist associates with additional job duties as business dictates and is required. Work with Restaurant and Bar Manager and Hotel Manager to maintain associate training program and update as business needs or procedures change. Monitor and track breaks and meal periods, attendance and performance of associates. Report any policy or procedure violations to the Restaurant Manager and Human Resources immediately. ADMINISTRATIVE AND PROCEDURAL: Complete associate schedule based on labor budget and occupancy needs. Review and approve associate's time card reports according to company policy and procedure. Complete daily MOD report Be familiar and knowledgeable with all food and beverage menus including knowledge of Ponte wines. Provide a safe and secure environment for guests by ensuring all safe food handling practices are being followed. Work with other members of the leadership team to ensure the FOH is stocked with essentials and complete inventory and orders on a regular basis. Contribute to the creation and/or revision of written SOPs. Communicate guest issues/concerns with the guest services department Perform any additional duties as requested by management. Knowledge, Skills and Abilities: Must be 21 years of age or older. Must be able to lift and carry 25 lbs. Must be flexible to work a schedule that meets the demands of our hotel and guests needs. Shifts will vary based on hotel demand. Ability to provide direction to associates in a respectful manner. Has natural instincts and insight for finding the best solution to unclear situations. Exhibits integrity (honesty and truthfulness). Energetic and takes initiative. Ability to make quick and sound decisions. Understanding of food safety & sanitation, keeping within health codes. Maintain a Riverside Country Food Handlers Card. Expert food knowledge, and food paring with wine a plus. Computer skills with Microsoft Word and Excel. Must be outgoing and able to approach guests and initiate conversation and actively connect with others. Strong verbal and written communication skills. Must have exceptional grooming standards that are consistent with company guidelines Company Standards: Understand the Ponte Values, and Service Standards. Ensure the safety of guests and associates. Follow the environmental standards set by the Company Treat all associates and guests in a respectful manner. Exhibit integrity (honesty and truthfulness). Perform any other duties as required by your Manager.